Cheesy Carrot Quiche With Tomato Sauce - cooking recipe

Ingredients

For the crust
150 g flour (I used spelt flour)
50 g whole wheat flour (I used whole spelt)
50 g cold butter, diced
100 ml tomato sauce (plain, nothing added)
2 tablespoons poppy seeds
1/8 teaspoon ground nutmeg
1/4 teaspoon herb infused salt
For the filling
1 large carrot, grated coarsely
1/4 teaspoon dried rosemary
2 tablespoons chives (dried or fresh)
1/2 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper (use less if your heat tolerance is low)
1/8 teaspoon herb infused salt
black pepper
4 tablespoons cornmeal (or use semolina)
2 eggs (medium)
100 g tomato paste
250 g cream cheese (low-fat is fine)
250 g ricotta cheese (I used low-fat)
150 g cheddar cheese, grated coarsely (or use a mix of your favs)

Preparation

In a big bowl combine the flours. Rub in butter using your fingertips. Add tomato sauce, poppy seeds, nutmeg and salt and knead into a smooth dough.
Wrap in cling film and chill for 30 minutes.
Meanwhile put all of the filling ingredients into a big bowl and stir together with a spoon until well combined.
Remove dough from fridge and roll out to fit a 11 inch spring form pan. Pat into the greased pan making sure that dough also covers the sides of the pan.
Pour in filling and bake in the preheated oven at 200\u00b0C/400\u00b0F for 45 minutes covering the quiche after 25 minutes.
Allow to stand for 5-10 minutes before slicing. Enjoy! :).