Ocean Quiche

Place the shortcrust pastry in the pie dish. Mix the eggs, liquid cream, salt, pepper and chopped parsley. Pour half of this mixture into the pie. Bake for 20 minutes at 180°C.

Remove 2 slices from each carrot then cut them all into very thin strips using the peeler. Roll all the strips of each carrot together to form 7 rolls.

Once out of the oven, place all the rolls on their side. Place on the quiche then pour the rest of the egg and cream mixture around them. Sprinkle the mixture with grated mozzarella then bake for 20 minutes at 180°C.

Cut 12 orange, 8 purple and 8 yellow drops from the carrot slices as well as 4 small purple discs, 4 small yellow discs and 6 small orange discs. Place 2 drops on the back of each carrot roll, 1 on top and 1 on the bottom and place 2 discs on the front to form a fish. Draw eyes on each roll with a small disk of Emmental cheese and a piece of black olive. Cut into portions and enjoy.

Remove 2 slices from each carrot then cut them all into very thin strips using the peeler. Roll all the strips of each carrot together to form 7 rolls.

Once out of the oven, place all the rolls on their side. Place on the quiche then pour the rest of the egg and cream mixture around them. Sprinkle the mixture with grated mozzarella then bake for 20 minutes at 180°C.

Cut 12 orange, 8 purple and 8 yellow drops from the carrot slices as well as 4 small purple discs, 4 small yellow discs and 6 small orange discs. Place 2 drops on the back of each carrot roll, 1 on top and 1 on the bottom and place 2 discs on the front to form a fish. Draw eyes on each roll with a small disk of Emmental cheese and a piece of black olive. Cut into portions and enjoy.