Carrot quiche with Parmesan

Ingredients for 4 servings:

• 250 g carrot(s), young
• 1 small apple
• 1 egg(s)
• 100 g quark (low-fat quark)
• 2 tbsp almonds, peeled, grated
• 1 tsp oil
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch of nutmeg
• Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

rich in carbohydrates and protein, but contains little fat

Trim the green parts and root ends of the carrots. Wash them under running water. If the carrots are young, only scrape the skin; if they are not, peel them with a vegetable peeler. Place them side by side on the shiny side of a piece of aluminum foil. Bring the foil together over the carrots and fold it in several times. Seal the sides in the same way. Place the foil in a saucepan. Add 2 cm of water and bring to a boil. Simmer gently for about 20-30 minutes. The carrots should be soft. Let cool slightly. In a mixing bowl, puree until very fine. Gradually add the egg, low-fat curd cheese, 1 teaspoon each of Parmesan cheese, and almonds. Season to taste with salt, pepper, and nutmeg. Preheat oven to 200°C (400°F). Brush the pie dish with 1 teaspoon of oil. Add the carrot mixture and smooth it down. Wash and core the apple. Cut the apple into thin wedges and arrange them spirally on top of the carrot quiche. Sprinkle 1 tablespoon of Parmesan cheese and 1 tablespoon of ground almonds over the top. Place the dish in the hot oven and bake for 30 minutes. Serve with a herb crème fraîche, which is simply spread over the top. Tip: Use other starchy vegetables instead of carrots, such as potatoes, kohlrabi, or celery.