Quiche made from leftover bread rolls

Ingredients for 4 servings:

• 250 g stale bread rolls
• 500 ml water or milk, lukewarm
• 5 tbsp olive oil
• ½ tsp sea salt
• Oil for the mold
• 3 eggs, hard-boiled
• 350 g carrot(s)
• 100 g baby spinach
• 1 onion(s)
• 1 tsp butter
• 3 eggs
• 250 g whipped cream
• e.g. salt and pepper
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 25 minutes

vegetarian, leftovers, for a 30 cm quiche dish or a 28 cm springform pan

Cut the stale rolls into large cubes and pour lukewarm water or milk over them. Let them stand for about 2 hours. Meanwhile, peel and finely dice an onion. Peel the carrots and cut them into fine strips, slice them, or grate them. Wash the baby spinach. Peel the hard-boiled eggs and slice them lengthwise. For the topping, whisk the eggs with the heavy cream and season with nutmeg, salt, and pepper. Add the olive oil and sea salt to the soaked rolls and mix into a smooth dough. For very hard rolls, a mixer can also help; add a little more liquid if necessary. Preheat the oven to 160°C fan/convection oven or 180°C top/bottom heat. Brush a 30cm quiche dish or a round 28cm springform pan with a little oil, spread the dough into it, forming a 1cm high edge. Prick several times with a fork and pre-bake in a hot oven on the middle rack for 15 minutes. Meanwhile, heat the butter in a pan and sauté the diced onions until translucent. Add the vegetables and sauté for 10 minutes. Place the vegetables on the quiche base and arrange the egg slices on top. Pour the topping evenly over the vegetables. Bake in the preheated oven on the middle rack for about 30 minutes until golden brown.