Carrot quiche

Ingredients for 1 servings:

• 160 g butter
• 300 g flour
• 1 tsp salt
• 1 egg(s)
• 2 tbsp water
• 1 kg carrot(s)
• 200 g cream, or Cremefine for cooking
• 100 g crème fraîche
• 4 eggs
• Herbs, e.g. herbs of Provence
• salt and pepper
• Cheese, e.g. grated Parmesan or Emmental

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the dough, mix the flour with the salt in a bowl. Cut the butter into small cubes and add to the flour along with the egg and water. Using the dough hook of a hand mixer, knead until smooth. Knead briefly by hand if necessary. Then wrap the dough in cling film and place in the refrigerator for 30 minutes. Meanwhile, clean, peel, and thinly slice the carrots. Cook in a pot of boiling salted water for about 6-8 minutes until al dente. Drain the carrots and let them drain. Briefly bring the cream or crème fraîche to a boil in a saucepan, stir in the herbs, then add the crème fraîche and mix well. Season to taste with pepper and salt and, if desired, more herbs. Let the cream cool slightly, then whisk thoroughly with the eggs. Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat. Remove the dough from the refrigerator and roll it out as thinly as possible. Grease a 26 cm diameter quiche or tart dish. Line it with the pastry, forming a rim and pressing it down firmly. Top with the carrots. Pour the egg and cream mixture all over the dish. If you like, you can sprinkle some cheese on top (I used fresh Parmesan, which gave it a nice tang!). Bake in the oven for 40 minutes. It tastes just as good warm, fresh from the oven, or cold. I find the quiche tastes even better cold the next day.