Carrot and pepper quiche

Ingredients for 2 servings:

• some salt , , , ,
• some pepper
• some paprika
• some nutmeg
• some oil
• 200 g flour
• 100 g butter
• 1 pinch of salt
• 4 cl water
• ½ bunch of spring onions
• 50 g bacon, diced
• 3 carrots
• 1 onion(s)
• 4 eggs
• 200 g cream
• 150 g cheese sauce
• 1 bell pepper
• 2 tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the dough: Knead all ingredients together. Let the dough rest in the refrigerator for at least 15 minutes. For the filling, grate the carrots, finely chop the onion and spring onion, and briefly sauté everything with the bacon. Season with pepper. For the topping: Mix the eggs, cream, grated cheese, and finely chopped bell pepper together and season with salt, pepper, paprika, and nutmeg. Roll out the dough and place it in a 28 cm springform pan, lining the sides. Grease the bottom and sides beforehand. Spread the filling and pour the topping mixture over it. Slice the tomatoes and arrange them on top. Bake for 30 minutes at 150°C.