Carrott Quiche
For the dough: 9 oz Flour 1 Egg 5 oz Butter 1 pn Salt 18 oz Dry beans for baking only For The Filling: 22 oz Carotts,young, fresh 1/2 c Meatbroth, instant 1/2 bn Parsley,chopped
Ingredients
- 1egg
- 5ozbutter
- 1pn salt
- 18ozdry beans for baking only
- 1/2c meatbroth, instant
- 1/2bn parsley,chopped
- 9ozwhip cream
- 8ozgrated cheese(edamer)
Directions
- 1
For the dough: 9 oz Flour 1 Egg 5 oz Butter 1 pn Salt 18 oz Dry beans for baking only For The Filling: 22 oz Carotts,young, fresh 1/2 c Meat
- 2
Let cool in the fridge for 60 minutes
- 3
2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices
- 4
Cook in the broth for 6-8 minutes, drain in a colander and let cool
- 5
Roll out the dough, round to fit the quiche pan.Press the rim down good
- 6
Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans
- 7
Bake in preheated oven at 220 deg
- 8
for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan