This quiche is not only a pretty picture to look at, but it also tastes delicious and is ideal for Easter brunch.
Heat the oven to 180 degrees. Scrape the roots clean if necessary. Halve them lengthwise and boil them in a pan of water for 5 minutes.
Grease the mold with butter. Line the mold with the dough. Sprinkle the breadcrumbs over the bottom. Place the precooked carrots in the mold. Roughly chop the pistachio and sprinkle over the carrot.
Beat the eggs with the cream and a pinch of thyme, salt and pepper. Pour the mixture over the carrots. Bake the carrot quiche in the oven for 30 minutes. Garnish the quiche with cress before serving.
Tip: instead of a rectangular quiche tin, you can also line an oven dish with baking paper or use a round quiche tin.
Source: Leukerecepten by leukerecepten-nl.
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