Quiche with root vegetables

Name: Quiche with root vegetables
Ingredients: 80 g Grated aged cheese; 500 g Root vegetables (of choice); Pepper; 4 Eggs; 2 Grated horseradish; 250 g Crème fraîche; 1 Tante Fanny quiche and tart dough roll; 1 Red onion; Salt

Bake a quiche with root vegetables such as celeriac, carrot, and parsnip, prepared with the fresh quiche and pie dough from Tante Fanny.

Ingredients

80gGrated aged cheese

500gRoot vegetables (of choice)

Pepper

4Eggs

2Grated horseradish

250gCrème fraîche

1Tante Fanny quiche and tart dough roll

1Red onion

Salt

Preparation

Preheat the oven to 210°C top/bottom heat and prepare the dough according to the instructions on the package.
Mix the crème fraîche, horseradish, eggs, and aged cheese together and season well with salt and pepper.
Peel and grate the root vegetables, such as celeriac, carrot, and/or parsnip.
Add them to the mixture and stir everything well.
Place the dough with the attached baking paper directly into the pan and use the overhanging dough to form a decorative edge.
Spread the mixture over the dough and sprinkle the onion rings on top.
Bake the quiche on the bottom rack of the oven for about 35 - 40 minutes until golden brown.