Summary

Ingredients

For the shortcrust pastry:

• 250 g wheat flour type 550
• 125 g mararine, e.., Alsan
• 50 ml water, still
• 1 pinch salt
• 2 tablespoon breadcrumbs for the pan
• some margarine for the mold

For the filling:

• 400 g leeks
• 400 g carrot (s)
• 2 medium onion (s), red
• 1 tablespoon olive oil

For the cream: (cream)

• 250 ml rice cream (rice cream cuisine)
• 4 tablespoon yeast flakes
• 3 tablespoon rice flour
• 2 teaspoons turmeric
• 1 teaspoon, leveled salt
• 0.5 teaspoon ½ pepper, freshly ground

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Instructions

1. In a mixing bowl, knead the wheat flour, margarine, salt and water into a homogeneous dough, shape into a ball with your hands, wrap in cling film and refrigerate for 30 minutes.
2. Mix all ingredients for the cream in a measuring cup to a thick cream and set aside.
3. Wash the leek, cut into approx. 1 cm thick slices and halve the rings again. Peel the onions and cut into fine cubes. Wash the carrots and grate finely. Preheat the oven to 200 ° C
4. Now heat the olive oil in a pan and sauté the onions until translucent. Add the leek and simmer for five minutes over medium heat, turning several times, and set aside.
5. Roll out the dough on a piece of baking paper to the size of the quiche form and the edge and turn it with the baking paper into a greased quiche form lined with breadcrumbs. Carefully press the dough onto the mold, prick with a fork and prebake in the oven for 10 minutes.
6. Now fold the grated carrot under the onion and leek filling, mix evenly with the cream and spread everything carefully on the quiche base.
7. Bake in the hot oven for 25-30 minutes and serve hot or cold.
8. Tip: If you don`t like breadcrumbs, you can also just grease the quiche pan with a little olive oil.