Carrots – Mince – Quiche

Summary

Ingredients

• 4 slices puff pastry, frozen
• 400 g carrots (mini carrots)
• salt and pepper
• Paprika powder
• basil
• 1 large onion (s)
• 1 tablespoon oil
• 250 g minced meat, mixed
• 2 egg (s)
• 125 g sour cream
• 50 g cheese, rated, e.. Gouda

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Instructions

1. Place the puff pastry slices next to each other and let them thaw.
2. Cook the carrots in boiling salted water for 8 minutes. Quarter large carrots lengthways and halve crossways. Then take it out and let it cool down.
3. Finely dice the onion, heat the oil, sauté the onion in it. Add the minced meat and fry vigorously for about 5 minutes. Salt and pepper, add a little paprika if you like.
4. Whisk the eggs and sour cream, season with salt, pepper and basil.
5. Roll out puff pastry slices on a lightly floured worktop about 3 cm on each side. Fold the long sides inwards approx. 1-2 cm.
6. Place the puff pastry on a baking sheet lined with baking paper. Spread the minced meat and carrots on top. Drizzle with the egg and sour cream mixture.
7. Spread the grated cheese over it and bake in the preheated oven at 200 degrees fan-assisted or upper and lower heat at 220 for about 12 minutes.