Potato-Porree-Hackkuchen
easy
120 mins
120 mins
Ingredients
- 200 g Flour
- 100 g Butter or margarine
- 5 Eggs (size M)
- 1/2 TEASPOON Salt
- 1 kg Potatoes
- 300 g Leeks (leek)
- 1 medium onion
- 1 Garlic clove
- 350 g mixed minced meat
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 250 ml Milk
- 7-10 Tbsp freshly grated nutmeg
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Knead flour, fat, 1 egg and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 45 minutes. Meanwhile cook potatoes in boiling water for about 20 minutes.
- 2
Clean, wash and cut the leek into pieces. Peel onion and garlic and chop finely. Knead minced meat and tomato paste. Season with salt and pepper. Heat oil in a pan and fry onion and garlic.
- 3
Add the mince and fry until crumbly. Take out and let cool a little. Sauté the leek in the frying fat for about 4 minutes while turning. Remove and drain well on kitchen paper. Drain potatoes, rinse with cold water and peel.
- 4
Cut the potatoes into slices. Knead dough on a floured work surface until smooth and roll out round (approx. 30 cm Ø). Place the dough in a greased, round quiche tin (26 cm Ø), pressing the rim down.
- 5
Put the potatoes, minced meat and leek on the floor. Whisk 4 eggs and milk. Season with salt, pepper and nutmeg. Pour egg milk into the mould. Cook the quiche in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower level for about 1 1/4 hours.
- 6
Remove and serve garnished with parsley.
Nutrition Facts
830 kcal
71 g
43 g
39 g
More Delicious Recipes
