For the quiche dough, knead the sifted flour, salt and baking powder with water and olive oil. Cover and let rest a little while the vegetables are cut. Wash vegetables and cut lengthwise into thin slices with a sharp knife. The easiest way to cut the carrots is with a saver. Peel the onion, cut into small cubes and sauté in a pan with a little butter or oil. Put the pan aside.
Grease a quiche form. Thinly roll out the dough and place it in the mold so that the bottom and sides are covered. Arrange the vegetables in ring shape.
For the filling, whisk three eggs with a mug of cream and season with mustard, fleur de sel bourbon vanilla and pepper. Then add the steamed onion cubes and stir.
Carefully pour the filling over the vegetable rose until the mold is filled. Slide the quiche into the preheated oven at 200 degrees and bake for 30 minutes.
100 ml of water
75 ml olive oil
1 tsp salt
1 pack of baking soda
1 tbsp mustard
Cup of cream
Fleur de Sel Bourbon Vanilla