Zucchini and Carrot Quiche

Summary

Ingredients

For the dough:

• 250 g flour
• 1 egg (s)
• 50 g hazelnuts, round
• 125 g butter, cold
• 1 pinch (s) salt
• 2 tablespoon breadcrumbs
• Butter for the mold
• Flour for the mold

For the filling:

• 5 egg (s)
• 350 g crème léère
• salt and pepper
• nutmeg
• 750 g carrot (s), thick
• 2 thick zucchini

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Instructions

1. Make a shortcrust pastry with 250 g flour, egg, a pinch of salt, hazelnuts and 125 g butter. Press the dough into a greased and floured tart pan with the edge. Prick several times with a fork and sprinkle with breadcrumbs and chill for about 30 minutes.
2. Whisk the crème légère and eggs together and season with salt, pepper and nutmeg.
3. Peel the carrots, wash the zucchini and cut off the ends of both vegetables. Then peel the slices down with a vegetable peeler. From the center, place these slices in a circle and alternately on the dough. Pour the crème légère over the top.
4. Bake in the oven at 200 ° C for about 1 hour. Cover with aluminum foil towards the end of the baking, if you don`t want the quiche to be too dark.