Minced meat spinach quiche

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 1
  • 1 cube (112,5 g) frozen leaf spinach
  • 1 washer (112.5 g) frozen puff pastry
  • 1 Onion
  • 1 Garlic clove
  • 1/2 TABLESPOON Oil
  • 125 g mixed minced meat
  • 1 TABLESPOON Tomato paste
  • 200 g strained tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Sweet peppers
  • 1 pinch Sugar
  • 1/2 TABLESPOON Breadcrumbs
  • 50 g Sheep's cheese
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Put the spinach in 50 ml boiling water, cover and cook for 7-9 minutes. Pour into a sieve and drain well. In the meantime thaw puff pastry at room temperature for about 15 minutes.

  2. 2

    Peel and finely chop the onion. Peel garlic and chop finely. Heat oil in a pan and crumble minced meat into it. Fry well all around. Add onion and garlic and fry briefly.

  3. 3

    Add tomato paste and mix well. Add tomatoes, bring to the boil and season to taste with salt, pepper, paprika and sugar. Let simmer for about 4 minutes. Roll out the puff pastry on a lightly floured work surface.

  4. 4

    Place in a lightly greased casserole dish (allow the rim to protrude slightly). Sprinkle with breadcrumbs. Fold the spinach into the mince. Pour onto the puff pastry. Crumble feta cheese on top.

  5. 5

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Remove from the oven and serve garnished with parsley as desired.

Nutrition Facts

KCAL
1050 kcal
CARBS
54 g
FATS
71 g
PROTEINS
46 g