Carrot mince quiche

Name: Carrot mince quiche
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 deep-frozen slices of puff pastry (75 g each); 400 g Mini carrots (approx. 28 pieces); 7-10 Tbsp Salt; 1 Onion; 1 Pot of basil; 1-2 TABLESPOONS Oil; 250 g mixed minced meat; 7-10 Tbsp Pepper; 2 Eggs; 125 g Schmand; 50 g aged Gouda cheese; 7-10 Tbsp Basil; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 deep-frozen slices of puff pastry (75 g each)
400 g Mini carrots (approx. 28 pieces)
7-10 Tbsp Salt
1 Onion
1 Pot of basil
1-2 TABLESPOONS Oil
250 g mixed minced meat
7-10 Tbsp Pepper
2 Eggs
125 g Schmand
50 g aged Gouda cheese
7-10 Tbsp Basil
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. In the meantime clean and wash the carrots. Cook in boiling salt water for about 8 minutes, drain. In the meantime peel and finely dice the onion. Pluck the basil leaves, wash them, dab dry, chop them except for a little bit for garnishing. Heat the oil.
2
Sauté onion in it. Add minced meat and fry vigorously for about 5 minutes. Season with salt and pepper. Whisk eggs and sour cream. Season with salt, pepper and basil. Roll out the puff pastry slices on a lightly floured work surface about 3 cm larger on each side. Wrap long sides 1-2 cm inwards. Place on a baking tray lined with baking paper. Spread minced meat and carrots on top. Sprinkle with egg sour cream. Rub cheese over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 12 minutes.
3
Wrap long sides 1-2 cm inwards. Place on a baking tray lined with baking paper. Spread minced meat and carrots on top. Sprinkle with egg sour cream. Rub cheese over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 12 minutes. Serve garnished with fresh basil. Serve with Schmand garnished with red berries