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🍽️ Spelt Quiche with Root Vegetables

680 kcal · 210 min · 4 servings

Spelt Quiche with Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the flour with salt, pepper, and grated lemon zest in a bowl. Add the butter in small pieces and cut it into the mixture. Whisk the eggs, add them, and quickly knead everything into a smooth dough. Cover the dough and let it rest in the refrigerator for about 1 hour.
  2. 2. Meanwhile, wash, trim, and peel the soup vegetables. Slice the carrots diagonally into thin rounds, the leek into thin half-moons, and the celery or parsley root into thin slices. Peel the garlic, dice it finely, and add it.
  3. 3. Melt the butter and sauté all the vegetables except the leek for about 5 minutes. Remove the pan from the heat and set the vegetables aside.
  4. 4. Preheat the oven to 200°C (convection mode). Line a springform pan (or quiche pan) with baking paper, or grease it and sprinkle it with breadcrumbs.
  5. 5. Whisk the heavy cream well with the eggs. Season the mixture generously and stir in the grated cheese.
  6. 6. Roll out the dough on a floured surface until it is large enough for the pan (about 3-4 mm thick). Line the pan with it and form a 3-4 cm high edge. Prick the dough base several times with a fork and blind bake it for 15 minutes.
  7. 7. Remove the pre-baked base from the oven. Distribute the vegetables (including the leek) on top. Pour the egg-cream mixture over it and bake the quiche for 20-30 minutes until golden brown.
  8. 8. Cut the chives into fine rings.
  9. 9. Let the quiche sit for a few minutes in the opened, still warm oven after baking. Sprinkle it with the chives and cut it into pieces only at the table.

Nutrition per serving