Onion and tomato quiche with minced meat
very easy
40 mins
40 mins
Ingredients
- 1 collar Spring onions
- 175 g Onions
- 400 g cherry tomatoes
- 2 TABLESPOONS Oil
- 350 g mixed minced meat
- 1/2 can(s) (425 g each) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 100 g Schmand
- 7-10 Tbsp grated nutmeg
- 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean and wash the spring onions and cut the light and green parts separately into diagonal rings. Peel, halve and chop the onions. Wash, clean and halve the tomatoes. Heat oil in a pan. Fry the minced meat in it for about 4 minutes until crumbly. Add diced onions and fry for another 3-4 minutes. Add light spring onions, tomato pieces and tomatoes and let simmer for 2-3 minutes. Remove from heat, season with salt and pepper
- 2
Mix eggs and sour cream, season with salt and nutmeg. Grease a quiche dish (24 cm Ø). Place the pizza dough in the quiche tin with baking parchment facing upwards, carefully peel off the baking parchment. Press the protruding dough at the edge inwards. Spread the onion and chopped tomato mixture on the dough, pour egg cream over it
- 3
Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for 20-25 minutes. Cover the surface with foil after about half the baking time. Sprinkle with spring onion green before serving
Nutrition Facts
340 kcal
28 g
18 g
16 g
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