Carrot Quiche

1. 1

   Add the butter and water to the flower and add some salt to taste. Work this mixture into a dough

2. 2

   Take a springform tray and cover the bottom and walls with the dough.

3. 3

   Let cool in the fridge for 10 mins.

4. 4

   Preheat the oven at 180 C.

5. 5

   Cut up the carrots and boil them for 15 minutes, or put them in a covered bowl in the microwave for 7 minutes. Let them cool for a while.

6. 6

   Cut the chicken, mozzarella fennel and mushrooms into bite sized chunks and sear the chicken briefly before adding the mushrooms and fennel. Add some nutmeg and salt in the process. Optional: flambe the mixture in ouzo and add some grinded anise seeds.

7. 7

   Add the mozzarella just before the chicken is done and fry for another minute.

8. 8

   Remove the pan from heat and add dill tips to taste.

9. 9

   When the carrots have cooled enough, put them in a blender to mash them up further. Add the cream cheese and add some milk to make it malleable.

10. 10

    add plenty of nutmeg and a bit of salt to taste.

11. 11

    Put the chicken mixture in the dough form and cover it up with the carrot puree.

12. 12

    Bake for 20 mins.

* Per serving · 4 servings · Values may vary.

No additional tips available.