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Carrot quiche with Gorgonzola

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Ingredients for 1 servings:

  • 50 g butter
  • 1 pinch of salt
  • 250 g flour
  • 100 ml water
  • 500 g carrot(s)
  • 100 ml cream
  • 100 ml milk
  • 2 eggs
  • 200g Gorgonzola
  • salt and pepper
  • Cayenne pepper

Instructions

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

Cream the butter with salt until fluffy, add the flour and water, and knead into a smooth dough. Line a tart pan with the dough. Thinly slice the carrots and cook in salted water. Beat the eggs with the spices, cream, and milk, then stir in the Gorgonzola and finally the carrot slices. Spread evenly over the dough and bake at 200°C (top/bottom heat) for about 30 minutes. It tastes best served warm as a main course with a fresh salad, but it’s also delicious cold!

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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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