Ingredients
For the crust
- 300 g all purpose flour
- 100 g vegan butter, at room temperature
- 125 mL vegan milk
For the quiche filling
- Carrots, peeled and grated weight should be approximately 500 g
- 3 – 4 (rainbow) carrots, preferably older ones
- 300 g spreadable goat cheese
- 3 eggs
- 1 heaping teaspoon of turmeric
- 1 teaspoon of salt
Instructions
Start by making the crust: cut the butter in small cubes and combine with the flour in a bowl. Mix well by hand and add the milk bit by bit untill you have a solid dough. Shape into a ball and let rest in fridge while you prepare the filling.
Preheat the oven at 180°C (355 F). Line a quiche form with baking paper, or grease with butter and dust with flour.
Peel and grate a bunch of carrots till you have 500 g. In a large bowl, combine the goat cheese, eggs, turmeric and salt. Fold in the grated carrots and set aside.
Peel a couple of carrots more, use preferably some older ones as these are more pliable. Use your vegetable peeler to slice them into long strips that can be folded or rolled up.
Dust your working surface with flour and take the dough out of the fridge. Roll out evenly and transfer to the quiche form. Cut away any excessive edges.
Pour the carrot-cheese mixture in the crust and spread out evenly. Finish the quiche by pressing the carrot strips upright in the filling in a flower pattern. Depending on how pliable the strips are, you can either bend each strip slightly to make one large ‘flower’, or roll each strip up and create the image of a large flower head.
Bake for 40 – 45 min. in the oven till the crust is golden brown and the filling is cooked through.
Adapted from: https://www.instagram.com/reel/Co2vlbxggsN/?igshid=MDJmNzVkMjY%3D