Cheesy Carrot Quiche With Tomato Sauce

Submitted by Lalaloula

"This yummy savoury quiche is an adaption of a carrot herb quiche found in Christina Richon's Quiches, Cakes and Tartes Book. Its cheesy, but not too heavy with a wonderful fresh taste from the tomato sauce and carrot. The crust ist aromatic and crunchy. I hope youll enjoy this as much as we do! :)"

 

• Ready In: 1hr 45mins
• Ingredients: 21
• Yields: 1 11 inch quiche

ingredients

• For the crust

• 150 g flour (I used spelt flour)
• 50 g whole wheat flour (I used whole spelt)
• 50 g cold butter, diced
• 100 ml tomato sauce (plain, nothing added)
• 2 tablespoons poppy seeds
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 teaspoon herb infused salt

• For the filling

• 1 large carrot, grated coarsely
• 1⁄4 teaspoon dried rosemary
• 2 tablespoons chives (dried or fresh)
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon garam masala
• 1⁄2 teaspoon cayenne pepper (use less if your heat tolerance is low)
• 1⁄8 teaspoon herb infused salt
• black pepper
• 4 tablespoons cornmeal (or use semolina)
• 2 eggs (medium)
• 100 g tomato paste
• 250 g cream cheese (low-fat is fine)
• 250 g ricotta cheese (I used low-fat)
• 150 g cheddar cheese, grated coarsely (or use a mix of your favs)

directions

1. In a big bowl combine the flours. Rub in butter using your fingertips. Add tomato sauce, poppy seeds, nutmeg and salt and knead into a smooth dough.
2. Wrap in cling film and chill for 30 minutes.
3. Meanwhile put all of the filling ingredients into a big bowl and stir together with a spoon until well combined.
4. Remove dough from fridge and roll out to fit a 11 inch spring form pan. Pat into the greased pan making sure that dough also covers the sides of the pan.
5. Pour in filling and bake in the preheated oven at 200°C/400°F for 45 minutes covering the quiche after 25 minutes.
6. Allow to stand for 5-10 minutes before slicing. Enjoy! :).