Vegan carrot quiche

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 125 g margarine, e.g. Alsan
• 50 ml still water
• 1 pinch of salt
• 2 tbsp breadcrumbs for the mold
• some margarine for the mold
• 400 g leek
• 400 g carrot(s)
• 2 m.-large onion(s), red
• 1 tbsp olive oil
• 250 ml rice cream (rice cream cuisine)
• 4 tbsp nutritional yeast
• 3 tbsp rice flour
• 2 tsp turmeric
• 1 tsp, leveled salt
• ½ tsp pepper, freshly ground

Instructions

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

without soy, for a quiche dish of Ø 26 cm

In a mixing bowl, knead the wheat flour, margarine, salt, and water into a smooth dough. Shape it into a ball with your hands, wrap it in cling film, and chill for 30 minutes. Mix all the ingredients for the cream in a measuring jug until thick and creamy, then set aside. Wash the leek, cut it into slices about 1 cm thick, and halve the resulting rings again. Peel the onions and finely dice them. Wash the carrots and finely grate them. Preheat the oven to 200°C. Heat the olive oil in a pan and sauté the onions until translucent. Add the leek and sauté for five minutes over medium heat, turning frequently, and set aside. Roll out the dough on a piece of baking paper to the size of the quiche dish and around the edges, then turn the baking paper out into a greased quiche dish lined with breadcrumbs. Carefully press the dough into the dish, prick with a fork, and pre-bake in the oven for 10 minutes. Now fold the grated carrots into the onion and leek filling, mix evenly with the cream, and carefully spread everything over the quiche base. Bake in the hot oven for 25-30 minutes and serve hot or cold. Tip: If you don’t like breadcrumbs, you can simply grease the quiche dish with a little olive oil.