Carrot quiche

Ingredients for 1 servings:

• 300 g flour
• 6 eggs
• 150 g butter
• 1 bunch carrot(s), small
• 300 ml cream
• 2 tbsp honey
• ½ package of feta cheese, approx. 75 g
• 3 sprigs of thyme
• 15 ml olive oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

vegetarian

First, combine the flour, butter, 2 eggs, and salt and form a shortcrust pastry. The quiches will be baked in 8 small tart tins, so they must be greased and floured. Then, roll out the shortcrust pastry with a little flour, fill the prepared tart tins, and chill for 30 minutes. Preheat the oven to 200°C. Meanwhile, for the quiche filling, peel the carrots, cut them into small wedges, and fry them briefly (about 5 minutes) in a pan with olive oil. Just before the end, season with salt and pepper and add the honey to the carrots. After letting it cool briefly, divide the carrot mixture between the tins. Combine the eggs and cream and season with salt and pepper. Spread the mixture over the small quiches. Then bake the quiches in the oven for 25 minutes. Finally, scatter the feta pieces over the quiche and garnish with thyme.