Sliced Veggie Flan
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
1
- For the topping
- 5 cups carrots (sliced)
- 1 cup Quark
- ⅜ cup cream (at least 30% fat)
- ½ cup Crème fraiche
- 4 eggs
- Nutmeg
- For the salad
- 3 mild, red chili peppers (deseeded and cut into strips)
- 2 sour Apple (peeled and cut into strips)
- 1 bunch cilantro (finely chopped)
- 2 Tbsps olive oil
- 1 tsp white balsamic vinegar
Preparation steps
1.
Place all the pastry ingredients into a bowl and quickly knead into a smooth dough. Wrap in clingfilm and chill in the fridge.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Blanche the carrots in salt water for around 3 min. Drain and quench with ice cold water.
4.
Mix together the quark, cream, crème fraîche and the eggs and season with salt, ground black pepper and nutmeg. Stir in the carrots.
5.
Roll out the dough between two layers of clingfilm and place into a quiche dish. Pierce with a fork and pour the carrot-quark mixture over the top. Bake for around 45 min covering with tin foil after around 15 to 20 min so the quiche does not get too dark.
6.
To make the salad, mix together the chillies, apples and the coriander. Add the oil and vinegar and season with salt and ground black pepper. Leave to marinate.
7.
Remove the quiche from the oven, cut into slices and serve either hot or cold garnished with the salad. The carrot quiche goes excellently with seafood and fish.
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