Chili Con Carne – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g minced beef
- 1 onion (s)
- 2 cloves garlic)
- 1 small bell pepper (s), green
- 1 can corn
- 1 can kidney beans
- 1 onion (s)
- 0.5 tube ½ tomato paste
- 4 tablespoon tomato ketchup
- 250 g cheese, rated
- 2 egg (s)
- 200 ml milk
- salt and pepper
- 3 slices puff pastry, frozen, approx. 225 g
- Paprika powder
- oregano
- Cumin,
- Coriander powder
- Chili powder
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry and line a greased quiche dish with it.
- Put the minced meat in a bowl and knead well with the tomato paste, ketchup and spices (paprika powder, oregano, cumin, chilli and coriander).
- Dice the onion. Cut the bell pepper into thin strips. Sauté the onion in a pan with a little oil. Squeeze the garlic cloves. Add the seasoned minced meat and fry well until all the liquid has evaporated. Add the pepper strips and after a few minutes add the well-drained beans and corn. Let the mixture cool down a little.
- Then distribute the meat-vegetable mixture evenly on the puff pastry. Press down well. Spread the grated cheese (I use medium-aged Gouda cheese) on top.
- Whisk the eggs with the milk, add a little pepper and a pinch of salt. Spread the egg milk evenly over the cheese.
- Bake in a preheated oven at approx. 200 ° C for 35-40 minutes.
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