Summary

Ingredients

• 200 g flour
• 100 g butter, diced, cold
• 60 ml water
• a bit salt
• some black pepper from the mill
• 2 parsnips, peeled and diced
• some olive oil
• 150 g cheese, Roquefort, crumbled
• 3 egg (s)
• 150 ml cream, sweet
• 150 ml milk
• some chives, finely chopped

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Instructions

1. Make a shortcrust pastry from flour, butter, water and salt. Wrap in foil and leave to cool for at least 30 minutes. Then grease small quiche molds with a little olive oil, line with the batter and put briefly in the freezer.
2. Mix parsnip cubes with 1 tablespoon of olive oil and spread on a baking sheet lined with baking paper and season with salt / pepper. Bake in the preheated oven at 210 ° for approx. 20 minutes until they are soft and allow to cool. Set the oven to 180 °.
3. Lightly oil the base of the dough, place the parsnips with the cheese in the molds and pour a mixture of eggs, cream, milk, salt / pepper and chives over them. Bake for about 30 minutes and serve.