Carrot quiche with feta cheese

Ingredients for 1 servings:

• 200 g flour
• 5 eggs
• salt and pepper
• 125 g butter, cold
• 1 bunch of carrots
• 150 g feta cheese
• 250 g low-fat curd cheese
• 2 tbsp milk
• 2 tbsp olive oil
• Thyme
• Fat, for the shape
• Flour , for the shape

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

for 8 pieces

Knead flour, 1 egg, 1/2 tsp salt, and small pieces of butter into a smooth dough. Wrap in cling film and chill for about 30 minutes. Peel the carrots and slice diagonally. Cook in boiling salted water for about 5 minutes, drain, and set aside to drain. Crumble the feta. Mix 100g of the cheese with the quark, milk, oil, and 4 eggs. Season with salt and pepper. Wash and pick the thyme leaves, and fold them into the pan. Reserve some for garnishing. Grease a 24cm tart or springform pan and dust with flour. Roll out the dough into a circle, place it in the pan, press down gently, and pull up an edge. Spread half of the quark mixture on the base. Arrange the carrot slices on top in a fan shape. Spread the remaining quark between the carrots and sprinkle with 50g of feta cheese. Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for 35-40 minutes. Remove from the oven and garnish with thyme.