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🍽️ Colorful Carrot Pie with Vegetable Strips

306 kcal · 30 min · 4 servings

Ingredients

• 100 g Cheddar (50% fat in dry matter)
• 125 g Butter
• 150 g Spelt whole wheat flour
• Salt
• 1 tsp Rapeseed oil
• 600 g large Carrots (4 large Carrots)
• 12 Baby Zucchini
• 1 red Onion
• 1 Garlic clove
• 1 tbsp Mustard
• 10 g Chives (0.5 bunch)
• 250 g Sour cream (10% fat)
• 250 g Sour cream
• 4 Eggs (L)
• Pepper

Instructions

1. 1. Grate the cheese finely.
2. 2. Mix the butter with the flour.
3. 3. Add 50 grams of cheese and half a teaspoon of salt.
4. 4. Knead everything into a smooth dough.
5. 5. Lightly grease the quiche pan with oil.
6. 6. Press the dough into the pan.
7. 7. Make sure the dough covers the bottom and forms a small edge.
8. 8. Peel the carrots.
9. 9. Wash the carrots.
10. 10. Slice the carrots lengthwise into thin slices.
11. 11. Peel the zucchini.
12. 12. Wash the zucchini.
13. 13. Slice the zucchini into thin slices as well.
14. 14. Peel the onion.
15. 15. Cut the onion into eight parts.
16. 16. Separate the individual layers of the onion.
17. 17. Place the vegetables standing up in a circle in the pan.
18. 18. Sprinkle the onion pieces on top.
19. 19. Peel the garlic.
20. 20. Dice the garlic finely.
21. 21. Wash the chives.
22. 22. Shake the chives dry.
23. 23. Chop the chives finely.
24. 24. Mix the garlic, mustard, chives, sour cream, crème fraîche, eggs, and remaining cheese well.
25. 25. Season the mixture with salt and pepper.
26. 26. Pour the mixture over the vegetables.
27. 27. Preheat the oven to 180 degrees Celsius.
28. 28. Bake the quiche for 45 to 50 minutes.
29. 29. Remove the quiche from the oven.
30. 30. Carefully release the quiche from the pan.
31. 31. Let the quiche cool for a short while.
32. 32. Cut the quiche into pieces.

Nutrition per serving

• kcal: 306
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 16 g