Pumpkin minced tomato quiche
very easy
90 mins
90 mins
Ingredients
- 450 g frozen puff pastry
- 2 Onions
- 2 Garlic cloves
- 600 g Hokkaido Pumpkin
- 2 TABLESPOONS Olive oil
- 750 g mixed minced meat
- 1 TEASPOON dried thyme and oregano
- 2 TABLESPOONS Tomato paste
- 1 can(s) (425 ml) chopped tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 250 g cherry tomatoes
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp fresh oregano
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Place the puff pastry sheets apart and allow to thaw at room temperature. Peel onions and garlic and dice finely. Wash and clean Hokkaido, scrape out the seeds and chop the pumpkin flesh. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Add onions, garlic, pumpkin and herbs and fry for about 5 minutes. Add tomato paste and briefly fry, deglaze with canned tomatoes. Season with salt, pepper and sugar and simmer for about 10 minutes
- 2
Pull the pan off the stove. Wash the tomatoes, add them in half to the minced meat mixture and season to taste again if necessary. Leave to cool at lukewarm. Place the puff pastry sheets on top of each other. Roll out a circle (approx. 32 cm Ø) on a floured work surface. Place the dough in a greased quiche tin (approx. 26 cm Ø). Sprinkle the base with breadcrumbs and chill
- 3
Spread the cooled chopped mass on the floor. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes on the bottom shelf. Cover after 20-25 minutes if necessary. Serve garnished with oregano if desired
- 4
Waiting time approx. 30 minutes
Nutrition Facts
450 kcal
25 g
30 g
19 g
More Delicious Recipes
