Potato and carrot quiche

Total time: 1hr
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 423 Kcal, 24g Protein, 35g Carbohydrates, 18g Fat


  • Vegetables
  • 800 g waxy potatoes
  • 1 onions
  • 300 g carrots
  • For the topping
  • 1 bunch parsley
  • 250 g half-fat quark
  • 3 eggs
  • 1 dl milk
  • 120 g grated Gruyère
  • 1 tsp salt
  • 0.25 tsp nutmeg
  • a little pepper

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  • Vegetables

    Roughly grate the potatoes, carrots and onion into a spring form tin (diameter approx. 24 cm) lined with baking paper, mix well together.
  • For the topping

    Finely chop the parsley, mix well with the quark and all the remaining ingredients. Pour over the vegetables, mix.
  • Bake

    for approx. 40 mins. in the lower half of an oven preheated to 220°C.
  • Tip:

    Use Appenzeller cheese instead of Gruyère.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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