Cheesy Carrot Quiche With Tomato Sauce
Total Time: 1 hr 45 mins
Preparation Time: 1 hr
Cook Time: 45 mins
Ingredients
- 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
- 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)
Recipe
- 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! :).
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