Summary

Ingredients

For the shortcrust pastry:

• 55 g spelled flour type 630
• 55 g wholemeal spelled flour
• 40 g mararine
• 1 teaspoon salt
• 0.5 teaspoon ½ baking powder
• mineral water

For the filling:

• 200 g carrot (s)
• 1 teaspoon oil for frying
• 250 g soy quark (quark alternative)
• 45 ml soy milk (soy drink)
• 45 g corn starch
• 30 g mararine (soy mararine)
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 2 teaspoons thyme

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Instructions

1. For an 18 tart pan or springform pan.
2. For the shortcrust pastry, put all the ingredients in a bowl and knead until a homogeneous dough is formed. If necessary, add some mineral water if the dough is too dry. Let the dough rest in the refrigerator for 30-60 minutes before processing.
3. For the filling, cut the carrots into thin slices and sauté them in a little oil in a pan for a few minutes. Preheat the oven. For the quark mixture, carefully mix all the remaining ingredients in a mixing bowl with a hand mixer.
4. Grease a tart pan and line it with the shortcrust pastry. Put a few tablespoons of quark filling on the bottom, then distribute the carrots on the bottom and top with the rest of the quark filling. Knock the mold a few times on the work surface so that the carrots and quark filling are optimally distributed.
5. Bake the quiche at 180 degrees for about 45 - 55 minutes on the middle rack.