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Winter vegetable quiche
1 h active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 670
  • Fat about 41g
  • Carbohydrates about 55g
  • Protein about 16g
This is needed
This is needed for 4 people
To prepare the vegetables
  • 600 g parsnips, cut lengthwise into approx. 3 mm strips
  • 500 g carrots, cut lengthwise into approx. 3 mm strips
  • 300 g raw beetroots, halved, cut into approx. 3 mm slices
  • salted water, boiling
  • 1 spelt pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 2 dl cream
  • 2 eggs
  • 0.5 tsp salt
  • 40 g grated Sbrinz
  • a little pepper
  • 1 tbsp thyme leaf, finely chopped
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And that's how it's done
And that's 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.
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.