Summary

Ingredients

For the dough:

• 160 g butter
• 300 grams flour
• 1 teaspoon salt
• 1 egg (s)
• 2 tablespoon water

For covering:

• 1 kg carrot (s)
• 200 g cream, or cremefine for cookin
• 100 g crème fraîche
• 4 egg (s)
• Herbs, e.g. herbs Provence
• salt and pepper
• Cheese, e.g. grated Parmesan or Emmentaler

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Instructions

1. For the dough, mix the flour with the salt in a bowl. Cut the butter into small cubes and add to the flour with the egg and water. Knead into a smooth dough with the dough hook of a hand mixer. If necessary, knead briefly with your hands afterwards.
2. Then wrap the dough in cling film and put it in the refrigerator for 30 minutes.
3. Meanwhile, clean, peel and thinly slice the carrots. Cook in a pan with boiling salted water for approx. 6-8 minutes until al dente. Drain and drain the carrots.
4. Bring the cream or cremefine to the boil briefly in a saucepan, mix in the herbs, then add the crème fraîche and mix well. Then season to taste and season with pepper and salt and, if necessary, more herbs. Let the cream cool down a bit, then whisk well with the eggs.
5. Preheat the oven to 160 ° C fan oven or 180 ° C top / bottom heat.
6. Take the dough out of the refrigerator and roll it out as thinly as possible. Grease a quiche or tart pan (26 cm diameter). Then line with the dough, form an edge and press down well.
7. Now cover with the carrots. Then pour the egg cream completely over it. If you like, you can sprinkle some cheese on top (I took fresh Parmesan, made the whole thing nice and spicy!).
8. Bake in the oven for 40 minutes.
9. Tastes warm, fresh from the oven, and cold. The quiche tastes even better the next day when cold.