Minced quiche with puff pastry

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Chop the onions finely, chop the garlic. Wash the rosemary, dab dry and chop the needles, except for something to garnish. Heat 2 tablespoons of oil in a large pan and fry the minced meat in it in 2-3 portions until crumbly. Remove and finally fry the onions.

2. 2

   Add garlic and the whole minced meat again, stir in tomato paste and season with salt, pepper, paprika and rosemary. Let it cool down. Place deep-frozen puff pastry slices next to each other and defrost at room temperature for about 20 minutes. Wash the tomatoes, drain and cut into slices. Crumble the feta cheese. Mix eggs, cream, some salt and pepper. Place defrosted puff pastry slices on top of each other and roll out to a rectangle (approx. 25 x 35 cm). Line a greased ovenproof dish (1.3 litre capacity, 20 x 30 cm, height approx. 3 cm) with it so that the dough reaches 1-2 cm over the edge. Sprinkle the dough base with breadcrumbs and spread the chopping mass on top. Pour on egg-cream, spread tomato slices on the minced meat mixture and sprinkle with feta cheese.

3. 3

   Mix eggs, cream, some salt and pepper. Place defrosted puff pastry slices on top of each other and roll out to a rectangle (approx. 25 x 35 cm). Line a greased ovenproof dish (1.3 litre capacity, 20 x 30 cm, height approx. 3 cm) with it so that the dough reaches 1-2 cm over the edge. Sprinkle the dough base with breadcrumbs and spread the chopping mass on top. Pour on egg-cream, spread tomato slices on the minced meat mixture and sprinkle with feta cheese. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Serve garnished with fresh rosemary

Nutrition Facts

KCAL
940 kcal

CARBS
32 g

FATS
69 g

PROTEINS
47 g