Carrots – Mince – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Place the puff pastry slices next to each other and let them thaw.
- 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.
- 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.
- Whisk the eggs and sour cream, season with salt, pepper and basil.
- 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.
- 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.
- 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.
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