Vegan carrot and curd quiche

Ingredients for 2 servings:

• 55 g spelt flour type 630
• 55 g wholemeal spelt flour
• 40 g margarine
• 1 tsp salt
• ½ tsp baking powder
• n. B. mineral water
• 200 g carrot(s)
• 1 tsp oil for frying
• 250 g soy quark (quark alternative)
• 45 ml soy milk (soy drink)
• 45 g cornstarch
• 30 g margarine (soy margarine)
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp pepper
• 2 tsp thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 10 minutes

for an 18cm tart tin

For an 18cm tart tin or springform pan. For the shortcrust pastry, place all ingredients in a bowl and knead until smooth. Add a little mineral water if the dough is too dry. Let the dough rest in the refrigerator for 30-60 minutes before further use. For the filling, thinly slice the carrots and sauté them in a little oil in a pan for a few minutes. Preheat the oven. For the quark mixture, thoroughly mix all remaining ingredients in a mixing bowl with a hand mixer. Grease a tart tin and line it with the shortcrust pastry. Place a few tablespoons of quark filling on the bottom, then spread the carrots over the bottom and add the remaining quark filling on top. Tap the tin on the work surface a few times to evenly distribute the carrots and quark filling. Bake the quiche on the middle rack at 180°C for approximately 45-55 minutes.