Tex-Mex hack quiche
easy
60 mins
60 mins
Ingredients
- 1 can(s) (425 ml) Mixed vegetables (corn, kidney beans, red pepper)
- 1 Onion
- 4 Stem(s) Sage
- 500 g mixed minced meat
- 5-6 Tbsp Breadcrumbs
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chili Flakes
- 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm)
- 4 Tomatoes
- 150 g grated gouda cheese
- 40 g Tortilla Chips
- 7-10 Tbsp Fat and flour
Directions
- 1
Drain the vegetable mixture and let it drain. Peel and finely chop the onion. Wash the sage and dab dry. Pluck leaves from the stems. Cut half of the sage finely. Knead minced meat, 4 tablespoons breadcrumbs, egg, onion and sage, mix in vegetable mixture.
- 2
Season with salt, pepper and chili. Unroll puff pastry and remove baking paper. Cut off approx. 6 cm from the narrow side and press down on the long side so that almost a square is formed. Put the puff pastry into a greased tart tin (approx. 22 cm Ø), dust with flour, cut the pastry all around, but let the edges overlap a little.
- 3
Put the minced meat mixture into the tart tin and smooth it down. Wash, clean and slice the tomatoes. Sprinkle the minced tart with 1-2 tablespoons of breadcrumbs and cover with tomato slices and sage leaves, except for a few for garnishing.
- 4
Sprinkle with cheese. Crumble tortilla chips over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove from the oven and garnish with sage.
Nutrition Facts
310 kcal
17 g
20 g
16 g
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