Rezept (english below)
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lovleyfoody
Leicht auskühlen lassen. Die Quiche lässt sich warm oder auch kalt geniessen.
Preparation time: 40-50 minutes
bake: 60 minutes
Ingredients: Linseed, flour, water, salt, margarine/vegetable butter, carrot, zucchini, beetroot, onion, garlic, mushrooms, tomato, spinach leaves, silken tofu, cheese of your choice, rapeseed oil, quark, milk, flour, dried herbs, paprika powder , Pepper salt
For a mold of approx. 24 cm diameter, wall height 7 cm
Dough:
1 tbsp ground flaxseeds
Mix 3 tablespoons of hot water, let it swell for 5 minutes.
200 grams of flour
1 tsp salt
45g margarine/vegetable butter
70ml of water
+ knead the prepared swollen flaxseeds (flaxseed egg) into a dough.
Cover and chill in the fridge for 30 minutes.
In the meantime:
150 g carrots (approx. 2 pieces), grate coarsely
100 g beetroot (uncooked), grate coarsely
200 g courgettes, grate coarsely
1 onion, cut into small pieces
4 garlic cloves, finely chopped/pressed
150 g tomato, cut into small pieces
100 g mushrooms, cut
100 g spinach leaves, mix
Molding:
250 g silken tofu
100 g cheese of your choice, grated
130 g vegetable cottage cheese
250 ml non-dairy milk
5 tbsp flour
3 tsp dried herbs
1 tsp paprika powder
pepper
1 tsp salt, mix in a blender until creamy.
Take the dough out of the fridge. Roll out the dough with a diameter of approx. 38 cm on a floured surface. get in shape.
Prick tightly with a fork.
Scatter 1 tablespoon ground flaxseed on top.
mix vegetables.
Set aside a handful of vegetables and spread the rest over the dough.
Pour the sauce over the vegetables. Carefully work the glaze into the vegetables with a spoon.
Cover with reserved vegetables.
Optional: Top again with 50 g grated cheese.
Baking: At 180°C hot air for 60 minutes.
Allow to cool slightly. The quiche can be enjoyed warm or cold.
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