Potato and carrot quiche

Potato and carrot quiche

Total: 1 hr | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 423 kcal
, Fat: 18 g
, Carbohydrate: 35 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

800 g waxy potatoes
300 g carrots
1 onion

For the topping

1 bunch parsley
250 g half-fat quark
3 eggs
1 dl milk
120 g grated Gruyère
1 tsp salt
¼ tsp nutmeg
a little pepper
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How it's done

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Vegetables

Roughly grate the potatoes, carrots and onion into a spring form tin (diameter approx. 24 cm) lined with baking paper, mix well together.

For the topping

Finely chop the parsley, mix well with the quark and all the remaining ingredients. Pour over the vegetables, mix.

Bake

for approx. 40 mins. in the lower half of an oven preheated to 220°C.

Good to know
Tip: Use Appenzeller cheese instead of Gruyère.
Serve with: Salad

How-tos

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