Annatto Quiche

Ingredients for 8 servings:

• 250 g flour
• ½ tsp salt
• 1 egg(s)
• 125 g butter, very cold, cut into small cubes
• 300 g quark (low-fat quark)
• 100 g crème fraîche
• 2 eggs, beaten
• 2 egg yolks
• Salt
• 400 g zucchini, ready to cook, finely grated
• 200 g carrot(s), finely grated
• 75 g tomato(s), dried, finely chopped
• Pepper, white, ground pepper
• 1 tsp spice(s) (annatto seeds), finely crushed in a mortar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly knead the flour, half a teaspoon of salt, one egg, and the butter flakes into a shortcrust pastry with cold hands. Cover with cling film and chill for at least 30 minutes. In the meantime, mix the remaining ingredients until smooth. Grease and sprinkle with breadcrumbs or line the tart tin with baking paper. Roll out the pastry, place it in the tin, and form a high rim. Spread the mixture onto the pastry and bake at 160 to 175°C for 40 to 55 minutes. Let the quiche rest for 10 to 15 minutes before serving. It tastes best when lukewarm, as this allows the slightly violet-like aroma of the annatto to develop best.