Leek and carrot cake

Ingredients for 6 servings:

• 500 g flour, possibly replace some of the white flour with wholemeal flour
• 1 packet of yeast (dry yeast)
• 1 egg(s)
• 1 tbsp salt
• 3 tbsp oil
• 125 ml milk, low-fat, lukewarm (approximate amount)
• 1 pinch(s) of sugar
• 5 carrots
• 3 stalk(s) leeks
• 1 onion(s)
• 1 handful of sunflower seeds, ready to eat
• 1 tsp oil, e.g. olive oil
• Salt and pepper, vegetable stock powder,…)
• 200 ml condensed milk, low-fat (4% fat)
• 1 pack of grated low-fat cheese
• 1 egg(s)
• Paprika powder
• Vegetable broth, granulated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

great for a picnic, with a glass of wine or just like that

Combine the flour, yeast, egg, sugar, salt, oil, and milk in a bowl and knead thoroughly, either with a dough hook or by hand. If the dough is sticky, dust with a little flour. Once everything is well kneaded, cover the dough with a damp kitchen towel and let it rise in a warm place for about 1 1/2 hours, until it has significantly increased in volume. Peel and grate the carrots and onion. Clean the leek and cut into rings. Place the vegetables in a large pan or wok. Add vegetable stock powder (about 2 heaped tablespoons), salt, pepper, and a dash of olive oil. Cook the vegetables over medium heat for about 15 minutes, until they have shrunk. Add the sunflower seeds and fry them halfway through. Then let everything cool. Preheat the oven to 200°C (180°C fan-assisted). Spread the risen dough out onto a baking sheet lined with parchment paper until it’s roughly evenly thick all around. Form a small rim (about 4 cm) around the edge to prevent the filling from leaking out. Spread the cooled filling evenly over the crust. Mix a sauce from condensed milk, egg, and seasonings, if desired, and pour it evenly over the filling. Sprinkle the grated cheese over the top and place the quiche in the oven for about 30 minutes, until the cheese is well browned. The quiche can be eaten warm or cold. It tastes almost better the next day.