Thousand and one ways to prepare quiches. This recipe, carrot and feta, is ideal for evening meals, or as an idea for the lunch box. It is deliciously scented with cumin.

Ingredients

• 150 grams of rice flour

• 50 gr of chickpea flour

• 90 gr of very cold butter

• 1 whole egg

• 2 cl of very fresh water

• 1 teaspoon of turmeric

Note: For flour you can also use 200 grams of organic wheat flour instead of rice flour and chickpea

Preparation

1. Mix the flour, turmeric, add the butter cut into cubes.

2. Sand the dough gently with your fingertips until you have a fine sanding.

3. Add the beaten egg, and then the fresh water, until you have a smooth paste.

4. Spread the dough to obtain a bigger disc than your mold and push the dough into the previously buttered and floured mold.

5. Keep cool for half an hour.

6. Pre-bake at 350 ° F (180 ° C) the dough for about 15 minutes.

Note: you can make the dough with a robot.

Quiche device

• 3 whole eggs

• 250 ml of soy cream (or almonds, or liquid cream)

• 50 ml of almond milk (or milk of your choice)

• salt and pepper

1. whisk eggs, cream, milk with a little salt and pepper

Garnish

• 2 large grated carrots

• 1 finely chopped shallot

• 150 gr of feta

• 1 tablespoon of olive oil

• 1 teaspoon of cumin

• Salt and pepper

Preparation

1. Preheat oven to 350 ° F (180 ° C).

2. In a skillet, sauté the shallot with olive oil over medium heat for about 15 minutes. Add the grated carrots, and sauté another 10 minutes.

3. Prepare the device for quiche, and add salt, pepper and caraway.

4. Arrange the 150 grams of feta cheese, drained and crushed with a fork.

5. Add the shallot-carrot mixture and pour the quiche.

6. Cook the quiche for 30 minutes at 350°F (180°C).

Information:

Cumin is a spice commonly used in many cuisines for millennia (traces of use in ancient Egypt). It contains iron, beta-carotene, magnesium, phosphorus, and is excellent for digestion.