Carrot Quiche Uzbekistan

Ingredients for 2 servings:

• 500 g carrot(s) and cooking water
• ½ tsp vegetable broth, granulated
• 150 ml water, approx.
• 2 roots of parsley
• Corn kernels, brown rice, millet, buckwheat, soy, amaranth, 3 tbsp each
• 8 peppercorns +
• 1 tsp mustard seeds +
• 1 tsp cumin +
• 1 chili pepper(s), red, ground
• 400 g cream cheese
• 1 tbsp salt (seasoning salt)
• Mineral water, carbonated
• 1 feta cheese (goat or sheep)
• 1 tbsp potato flour
• Cheese, goat or medium-aged Gouda coarsely grated
• Oil (rapeseed oil)
• some paprika granules

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free / egg-free / own recipe

Cook the diced carrots and parsley roots in water and granulated vegetable stock for about 10 minutes, until almost soft. Drain and set aside the stock; you’ll need it. Grind the corn and chili pepper together, mix in the cream cheese and seasoned salt, and add a little carbonated mineral water; this should make a cohesive dough (almost a dumpling). Puree the carrot cooking water and feta with a hand blender, pour in the carbonated mineral water, and mix with a good 600 ml and 1 tbsp of potato flour. Grease two frying pans with rapeseed oil, divide the dough, spread it on the bottom and sides, not quite to the top edge so that the lid still fits. Arrange the carrots on top. Pour the feta sauce over it. Sprinkle coarsely grated goat’s cheese or medium-aged Gouda on top. Sprinkle a little paprika granules over it for visual effect. Cover and bake on two small hotplates at level 1.5 of three (or medium levels otherwise) for about 50 minutes. Serving in the pans has the advantage of not having to take it out, and you can keep busy for quite a while because it stays very hot until the last bite.