Zucchini and carrot quiche

Ingredients for 1 servings:

• 1 pack of puff pastry (roll), approx. 270 g
• 25 g butter
• 25 g flour
• 300 ml milk
• 40 g Parmesan, grated
• 2 eggs
• some salt
• some nutmeg
• 350 g zucchini
• 350 g carrot(s)
• some salt
• 2 tbsp olive oil
• some nutmeg
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the sauce, melt the butter in a saucepan and stir in the flour. Deglaze with the milk, add salt and nutmeg. Simmer until the mixture has thickened slightly. Remove from the heat and let cool to room temperature. Add the eggs and grated Parmesan cheese and mix well. Place the puff pastry in a greased quiche dish and pull up the edges. Pour the sauce onto the puff pastry. Peel the carrots and slice them lengthwise using a mandoline. Wash the zucchini and slice them lengthwise. Arrange the zucchini slices in a circle around the outer edge of the quiche dish. Place the carrot slices in the next circle, alternating layers. Brush with olive oil and sprinkle with nutmeg. Bake in an oven preheated to 180°C for approximately 50-60 minutes.