for 4 person

To prepare the vegetables

600 g	parsnip, cut lengthwise into approx. 3 mm strips
500 g	carrot, cut lengthwise into approx. 3 mm strips
300 g	raw beetroot, halved, cut into approx. 3 mm slices
	salted water, boiling

Quiche

1	spelt pastry dough, rolled into a circle (approx. 32 cm in diameter)
2 dl	cream
2	egg
40 g	grated Sbrinz
1 tbsp	thyme leaf, finely chopped
½ tsp	salt
a little	pepper

How it's done

To prepare the vegetables

Blanch the vegetables one after the other in boiling salted water for approx. 5 mins., remove with a slotted spoon, drain. Cut the parsnips and carrots into approx. 3 x 5 cm pieces.

Quiche

Roll out the dough, place in a tin along with the baking paper. Prick the base firmly with a fork. Combine the cream, eggs, cheese and thyme, season. Pour 2/3 of the sauce over the dough. Layer the vegetable strips on top in a spiral fashion, starting from the outside and working in. Pour the remainder of the sauce over the top.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C.

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