Carrot and Goat Cheese Quiche

For the carrot and goat cheese quiche, first prepare the dough. Roast 50 g sunflower seeds in a pan without fat until lightly browned and fragrant. Let cool, then coarsely grind in a blitz chopper and mix with both flours and 1/2 tsp salt.

Add butter in flakes and grind everything into crumbs between your hands. Add egg and 2-3 tablespoons cold water and knead everything into a smooth dough. Form into a ball and wrap in plastic wrap and refrigerate for about 30 minutes.

Meanwhile, for the topping, peel and coarsely grate the carrots. Peel and finely dice the onions. Wash the herbs, shake dry, pluck off the leaves and chop finely separately. Grate the Gouda cheese.

Heat the oil in a large frying pan and sauté the onions until golden. Add the carrots and thyme and cook, stirring occasionally, over medium heat for about 5 minutes. Allow to cool.

Preheat the oven to 180°, grease the pan. Roll out the dough on the floured work surface and place in the mold, forming a rim. Thoroughly mix crème fraîche, cream cheese and eggs.

Stir in tarragon and Gouda and season everything vigorously with salt and pepper. Mix the cheese mixture with the carrots, spread on the dough and sprinkle with the remaining sunflower seeds.

Bake the carrot and goat cheese quiche in the oven (center) for 35-40 minutes until golden brown. Let cool briefly before cutting and serve with salad if desired.

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