Rainbow Quiche

Step 1 of 6:

 

For the dough, mix the spelt flour with 1 tsp salt. Warm the butter slightly, roughly dice it and combine with the flour. Gradually add the water and knead the dough with your hands. After a short time, the dough should come away easily from the sides of the bowl. Add a little more water if needed. Wrap the dough in cling film and let it rest in the fridge for at least 30 minutes.

Step 2 of 6:

 

Wash the aubergine and courgette and trim the ends. Then peel the carrots and potatoes. Slice the vegetables lengthwise into thin strips. Ideally, the aubergine, courgette, carrots and potatoes should be a similar width. If any of the vegetables are noticeably wider, halve them lengthwise if needed.

Step 3 of 6:

 

Wash the lemon and squeeze the juice from one half. Peel the garlic clove and finely chop it. Wash the chives, pat dry and cut into fine rings. For the filling, mix the crème fraîche with lemon juice, garlic and chives. Season with salt and pepper.

Step 4 of 6:

 

Preheat the oven to 180° (top and bottom heat).

Step 5 of 6:

 

Take the dough out of the fridge. Grease a tart tin or springform tin (26 cm diameter) with a little butter. Place the dough in the tin and spread the filling evenly over it. Then arrange the different vegetable strips alternately in circles from the outside in. Stand the strips upright in the tin and press them lightly into the filling so the vegetables do not “fall over”.

Step 6 of 6:

 

Bake in the preheated oven for 45 minutes at 180° with top and bottom heat. For the last 10 minutes, use bottom heat only or cover the vegetables with aluminium foil.