Carrott Quiche

1 Egg

5 oz Butter

1 pn Salt

18 oz Dry beans for baking only

For The Filling: 22 oz Carotts,young, fresh

1/2 c Meatbroth, instant

1/2 bn Parsley,chopped

9 oz Whip cream

8 oz Grated Cheese(Edamer)

Salt, pepper 1 t Coriander, ground

4 Thin slices Canadian Bacon

1 .Take the flour, egg, butter, salt and 60 minutes.

2.Peel, wash and cut 6 of them lenghtwise in half, the

6-8 minutes, drain in a colander and let cool.

3. Roll out the dough, round to fit the quiche

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

7. Bake in preheated oven at

200 degrees C

20 -

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

warm. Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120