Valentine's Day Quiche

Ingredients for 2 servings:

• 1 carrot(s)
• 1 carrot(s), purple
• 1 zucchini
• 1 roll(s) of quiche dough, from the refrigerated section
• 2 eggs
• 200 ml cooking cream
• 10 g walnuts
• 50 g arugula
• 1 small apple
• 1 tbsp olive oil
• 1 tbsp vinegar
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Peel the carrots and slice them lengthwise into thin slices using a vegetable peeler. Be careful, as purple carrots stain your hands. Wash the zucchini, remove the ends, and cut them in half lengthwise. Then slice them thinly using a vegetable peeler. Roll out the quiche dough in a pie plate and arrange the vegetable strips from the inside out like a rose, making sure they are not too close together. Preheat the oven to 220°C (top/bottom heat). Combine the cream, eggs, salt, and pepper in a bowl and whisk. Pour the cream mixture over the vegetables in the quiche plate, let it spread evenly, and then place in the oven for about 20 minutes. When the vegetables start to turn a little brown on top, the quiche is ready. In the meantime, roughly chop the walnuts to about 0.5cm and toast them in a non-stick pan without oil until the nuts start to smell. Then remove from the heat and set aside. Wash the arugula, drain it, and place it in a bowl. You may want to halve the arugula to make it more bite-sized. Wash and halve the apple, remove the core, cut it into 2cm thick wedges, and cut the wedges crosswise into 0.5cm pieces. Add the apple pieces to the arugula, olive oil, vinegar, salt, and pepper, and for a little kick, 1 teaspoon of mustard. Mix well and let it sit until ready to serve. Remove the quiche from the oven, divide it between plates with the arugula and apple salad, and sprinkle with walnuts to enjoy.