Vegetarian vegetable quiche

Ingredients for 1 servings:

• 165 g whole wheat flour
• 165 g wheat flour
• 80 g butter
• ½ jar water
• 2 tsp salt
• 4 carrots
• 1 bunch of spring onions
• 200 g tofu, firm enough to slice
• 6 eggs
• 200 ml cream
• 200 ml crème fraîche
• 2 pinches of nutmeg, grated
• 4 pinches of white pepper
• 2 pinches of black pepper
• 2 pinches of sweet paprika powder
• 300 g Emmental cheese, grated
• some olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Shortcrust pastry: Mix both types of flour together with a teaspoon of salt. Cut the butter into small pieces and rub it into the flour with both hands until no large pieces of butter remain. Gradually add the water and knead with your hands until a cohesive dough forms. Place the dough in a sealed container or cover with plastic wrap and refrigerate for 2 hours or for up to 1 week. Filling: Peel the carrots and cut into small strips. Wash the spring onions, trim the roots, and finely chop or chop them. Cut the tofu into small cubes or strips and fry in a pan with a little salt, pepper, and paprika in olive oil, turning several times for about 5 minutes. Crack the eggs into a bowl and pour them all into a bowl. Add the cream and crème fraîche to the eggs in the bowl. Add about 1 teaspoon of salt, a little nutmeg, and white and black pepper to the bowl. Mix the egg-cream mixture well with a whisk. Preparation: Lightly butter a springform pan. Remove the dough from the refrigerator and knead it with your hands for a while until it becomes slightly softer. Place the dough on a floured board and sprinkle with a little fine white flour. Roll out the dough with a rolling pin until it is as much larger than the bottom of the springform pan as the sides of the pan are high. Place the dough in the springform pan and press the edges down to the sides of the pan to form a circle. Mix the chopped vegetables and fried tofu in a bowl. Then place the first thin layer of the mixture on top of the dough in the springform pan. Cover the first layer of the vegetable and tofu mixture with grated cheese. Then pour some of the sauce over it. Repeat this process until all the ingredients are layered in the springform pan. The top layer should be cheese, and then pour the remaining sauce over it. Place the springform pan on the middle rack of an oven preheated to 170°C for about 50 to 60 minutes. Check the quiche frequently after about 40 minutes of baking and continue baking until the top is nicely golden brown. You may need to use fan-assisted oven after 45 minutes.