Recipe - Carrott Quiche

For the dough:
9 ounce Flour
1 Egg
5 ounce Butter
1 pn Salt
18 ounce Dry beans for baking only
For The Filling:
22 ounce Carotts,young, fresh
One half cup Meatbroth, instant
One half bn Parsley,chopped
9 ounce Whip cream
8 ounce Grated Cheese(Edamer)
Salt, pepper
1 teaspoon Coriander, ground
4 Thin slices Canadian Bacon

1 .Take the flour, egg, butter, salt and 12 tablespoons water and knead a
dough out of it. Let cool in the fridge for 60 minutes.

2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin
slices. Cook in the broth for 68 minutes, drain in a colander and let
cool.

3. 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 deg. for 10 minutes,
take the beans and waxpaper out and put the carrot slices in the bottom of
pan. Put the halved carrotts on top like a star.

4. Sprinkle 1 tablespoon parsley all over.

5. Mix eggs, pepper, salt, coriander, cheese and cream together and add.

6. Cut the bacon and form into rolls, put between carrot star.

7. Bake in preheated oven at 200 degrees C 20 25 minutes.

8. Sprinkle the leftover parsley all over and serve warm.

Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm
BBS Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini