Bimi® quiche with turnip

1. Preheat the oven to 170 °C.
2. For the pastry, sieve the flour and a pinch of salt into the food processor. Add the cold butter in pieces. Pulse a few times to create a fine dough that resembles crumbs. Add the eggs and briefly knead to form a smooth pastry. Add 1-2 tablespoons of ice-cold water if the pastry is too dry. Wrap the pastry in plastic foil and leave to rest in the fridge for at least 30 minutes.
3. Preheat the oven to 170 °C. Grease the quiche form with butter.
4. Meanwhile, make the filling. Peel the turnip and the carrot and slice thinly. Cook the turnip, carrot and Bimi® in boiling water for 3 minutes. Rinse under cold running water to stop the cooking process. Drain well.
5. Strip the thyme leaves from the stem. Beat the eggs with the thyme leaves, crème fraîche, curry and paprika powder. Press the garlic and add. Season with salt and pepper.
6. Dust the worktop lightly with flour. Roll out the pastry with a rolling pin until you have a circle of approx. 30 cm diameter. Line the quiche form with the pastry. Prick the base with a fork.
7. Divide the turnip and carrot over the base of the quiche, pour over the egg mixture and arrange the Bimi® on top. Sprinkle with the cheese.  Bake the quiche in the middle of the oven for about 35 minutes until golden brown and cooked.

Enjoy!