*  Exported from  MasterCook  *

                              Carrot Quiche

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cyberealm                        Vegetables
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the dough:
   9       oz           Flour
   1                    Egg
   5       oz           Butter
   1       pn           Salt
  18       oz           Dry beans for baking only
                        For The Filling:
  22       oz           Carots, young, fresh
     1/2   c            Meat broth, instant
     1/2   bn           Parsley, chopped
   9       oz           Whip cream
   8       oz           Grated cheese (Edamer)
                        Salt, pepper
   1       t            Coriander, ground
   4                    Thin slices Canadian bacon

  Take the flour, egg, butter, salt and 1-2 tb water and knead a
  dough out of it. Let cool in the fridge for 60 minutes.
  
  Peel, wash and cut 6 of them lengthwise in half, the rest cut into
  thin slices. Cook in the broth for 6-8 minutes, drain in a colander
  and let cool.
  
  Roll out the dough, round to fit the quiche pan. Press the rim down
  good. Prick the bottome with a fork many times, cover with a piece
  of waxpaper and fill in the beans. Bake in preheated oven at 220
  degrees F.  for 10 minutes, take the beans and waxpaper out and put
  the carrot slices in the bottom of pan. Put the halved carrots on
  top like a star.
  
  Sprinkle 1 tb parsley all over.
  
  Mix eggs, pepper, salt, coriander, cheese and cream together and
  add.
  
  Cut the bacon and form into rolls, put between carrot star.
  
  Bake in preheated oven at 200 degrees C 20 - 25 minutes.
  
  Sprinkle the leftover parsley all over and serve warm.
  
  Out of Freizeit Revue magazine
  Translated by Brigitte Sealing Cyberealm BBS Watertown NY
  315-786-1120
 


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