Summary

Ingredients

For the dough:

• 200 g flour
• 100 g butter
• 1 egg (s)
• 0.5 teaspoon ½ salt

For the filling:

• 300 g minced meat, mixed
• 2 bell peppers, e.g. red and yellow
• 1 onion (s)
• 2 cloves garlic
• 1 cup sour cream
• 1 egg (s)
• 100 g feta cheese
• Chili, from the mill
• salt
• Vegetable oil

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Instructions

1. For the dough, put all the ingredients in a bowl, knead and place in the fridge for half an hour, wrapped in the bowl or in cling film. If you know another type of shortcrust pastry, you can also use it. The main thing is that it is not a sweet shortcrust pastry.
2. While the batter is in the refrigerator, the onion and garlic can already be peeled and finely chopped. Core the peppers and also cut into cubes. Heat the oil in a saucepan or pan and fry the minced meat in it. If the meat no longer sticks to the bottom or starts to let some water, then onion and garlic can be added. Cook briefly until the onion begins to turn translucent. Then add the peppers. Season with salt and chilli. If you prefer pepper, take it instead of chili. Let simmer for 1-2 minutes and then remove from the hearth and let cool down.
3. Mix the sour cream with the egg in a bowl and season with salt and chilli or pepper. Roll out the dough and place in a quiche or springform pan. Poke holes in the bottom with a fork. My shape is 28 cm in diameter. Add the meat to the sour cream and egg mixture and mix. Then put everything on the dough. The meat, sour cream and vegetables really swallow the spices, so I season them separately. If you like it less strong, you can only season and taste at this point. Then crumble the feta cheese over the quiche and bake on the middle rack at 170 ° C for about 30-40 minutes.