Zucchini and carrot quiche

Ingredients for 1 servings:

• 250 g flour
• 1 egg(s)
• 50 g hazelnuts, ground
• 125 g butter, cold
• 1 pinch of salt
• 2 tbsp breadcrumbs
• Butter for the mold
• Flour for the mold
• 5 eggs
• 350 g light cream
• salt and pepper
• nutmeg
• 750 g carrot(s), thick
• 2 thick zucchini

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

with a funny pattern

Make a shortcrust pastry with 250g flour, egg, a pinch of salt, hazelnuts, and 125g butter. Press the dough into a greased and floured tart pan with a rim. Prick several times with a fork and sprinkle with breadcrumbs. Chill for about 30 minutes. Whisk the crème légère and eggs and season with salt, pepper, and nutmeg. Peel the carrots, wash the zucchini, and trim the ends off both vegetables. Then peel off slices with a vegetable peeler. Arrange these slices in a circle, alternating between the center and the pastry. Pour the crème légère topping over the slices. Bake in the oven at 200°C for about 1 hour. If you don’t want the quiche to be too dark, cover with aluminum foil towards the end of baking.