Summary

Ingredients

• 165 g whole wheat flour
• 165 g wheat flour
• 80 g butter
• 0.5 ½ glass water
• 2 teaspoons salt
• 4 carrot (s)
• 1 bunch spring onion (s)
• 200 g tofu, firm
• 6 egg (s)
• 200 ml cream
• 200 ml crème fraîche
• 2 pinches nutmeg, grated
• 4 pinches white pepper
• 2 pinches black pepper
• 2 pinches paprika powder, sweet
• 300 g Emmentaler cheese, rated
• some olive oil

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Instructions

1. Shortcrust:
2. Mix both types of flour together with a teaspoon of salt. Cut the butter into small pieces and rub in the flour with both hands until there are no large pieces of butter left. Gradually add the water and knead with your hands until a cohesive dough forms.
3. Place the dough in a closed container or covered with foil in the refrigerator for 2 hours or up to 1 week.
4. Filling:
5. Peel the carrots and cut into small strips. Wash the spring onions, cut off the roots and chop or chop. Cut the tofu into small cubes or strips and fry in a pan with a little salt, pepper and paprika in olive oil and turn several times for about 5 minutes.
6. Beat the eggs and place them completely in a bowl. Add the cream and crème fraîche to the eggs in the bowl. Add about 1 teaspoon of salt, a little nutmeg, and black and white pepper to the bowl. Mix the egg-cream mixture well with a whisk.
7. Completion:
8. Brush a springform cake tin with a little butter. Take the dough out of the refrigerator and knead with your hands for a while until it becomes a little softer. Place the dough on a floured dough board and sprinkle with a little fine white flour. Roll out the dough with a rolling pin until it is as much larger than the base of the cake tin as the edge of the springform is high.
9. Place the dough in the springform pan and press the edge on the sides of the springform pan to the right. Mix the cut vegetables and fried tofu in a bowl. Then put the first thin layer on the dough in the springform pan. Cover the first layer of vegetable and tofu mixture with grated cheese.
10. Then pour some of the sauce over it. Repeat the process until all the ingredients are in layers in the springform pan. The top layer must be cheese, then pour the rest of the sauce over it last.
11. Place the springform pan on the middle shelf in the oven preheated to 170 ° C for approx. 50 to 60 minutes. Observe the quiche again and again after about 40 minutes of baking time and continue to bake until it turns a nice golden brown on top. If necessary, switch on air circulation after 45 minutes.