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Carrot and parsnip quiche

updated

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Ingredients for 1 servings:

  • 250 g flour
  • 100 g butter
  • 3 eggs
  • 500 g carrot(s)
  • 500 g parsnip(s)
  • 200 g sour cream
  • 100 g goat’s cheese
  • 3 shallots
  • 120 g cheese, grated
  • 2 tsp rosemary
  • 1 tsp vegetable stock powder
  • 1 tbsp olive oil
  • salt and pepper
  • nutmeg
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the dough, knead together flour, butter, 1 egg, and a little cold water, then chill. Meanwhile, peel and finely chop the vegetables and fry them with the rosemary in olive oil. Roll out the dough, place it in a greased baking dish, and prick with a fork. Bake in a preheated oven at 200°C (top/bottom heat) for about 10 minutes. Place the vegetables on the dough. Mix together the cream, 2 eggs, the cheeses, and the broth, then season to taste. Pour the topping over the vegetables and bake for another 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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