Carrot Quiche

For the carrot quiche, first prepare the dough and refrigerate for half an hour. Roll out the dough, line a greased cake springform pan (26 cm diameter) with it and press a 3 cm high rim smooth.

Place in the preheated oven at 225 degrees for 12 to 15 minutes. Cut the carrots into sloping narrow slices. Boil water with salt and blanch the carrots in it for 4 minutes. Drain.

Finely dice onion and garlic clove, slice olives, chop sage leaves. Heat oil, sauté garlic, olives, onion and sage in it. Stir in carrots and let cool.

For the glaze, mix eggs with whipped cream, season with salt, pepper and nutmeg. Spread the vegetables evenly on the pre-baked dough, pour the cream-egg mixture over it.

Bake again at 225 degrees for about 10 minutes. Then arrange the carrot quiche and serve.

Preparation Tip:

If you want it to be quick, you can also make the carrot quiche with ready-made dough.

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