Roquefort parsnip quiches

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, cold, diced
• 60 ml water
• 2 parsnips, peeled, diced
• 150 g Roquefort, crumbled
• 3 eggs
• 150 ml sweet cream
• 150 ml milk
• some chives
• some olive oil
• some salt and pepper, black, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

a vegetarian dinner with salad

Make a shortcrust pastry from flour, butter, water, and salt. Wrap in foil and chill for at least 30 minutes. Then grease small quiche dishes with a little olive oil, line them with the pastry, and briefly place in the freezer. Mix the parsnip cubes with 1 tablespoon of olive oil and spread them on a baking sheet lined with baking paper, then season with salt and pepper. Bake in a preheated oven at 210°C (top/bottom heat) for about 20 minutes, until soft. Remove and allow to cool. Now set the oven to 180°C (top/bottom heat). Lightly oil the pastry bases and place the parsnips and cheese in the dishes. Pour a mixture of eggs, cream, milk, salt, pepper, and chives over everything. Bake in the hot oven for about 30 minutes and serve.