Corn Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 250 g flour
- 1 egg (s)
- 1 teaspoon salt
- 125 g butter
For covering:
- 1 onion (s)
- 1 tablespoon oil
- 250 g minced meat, mixed
- 1 clove garlic
- salt and pepper
- 1 red pepper (s)
- 1 green pepper (s)
- 100 g cheese (Emmentaler), rated
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Quickly knead the flour, egg, salt and butter into a shortcrust pastry, add 2 tablespoon water if necessary. Place the shortcrust pastry in the refrigerator for about 30 minutes.
- In the meantime, prepare the topping:
- Peel and finely chop the onion and garlic, fry in a large pan with oil, then add the minced meat, fry well. Now add the cleaned, diced peppers, season with salt and pepper.
- Preheat the oven to 200 degrees. Roll out the dough and line a greased springform pan with it. Stir the corn kernels into the meat mixture, spread the mixture over the dough. Pour a mixture of egg and cheese over them and bake for about 35 minutes until golden brown.
- Green salad is served with it.
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