Summary

Ingredients

• 0.5 ½ package puff pastry from the cooling shelf
• 300 g minced meat, mixed
• 1 medium onion (s)
• 2 cloves garlic)
• 2 carrot (s)
• 300 g celeriac
• 0.5 stick ½ leek
• 2 tablespoon tomato paste
• 100 ml vegetable stock
• 1 bunch parsley
• 1 teaspoon, crushed oregano, grated
• 1 pinch (s) cayenne pepper
• 2 egg (s)
• 200 g crème fraîche
• 100 ml milk
• 100 g Emmentaler, rated
• olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Finely chop the peeled onion and the garlic cloves and sauté in a little olive oil until translucent, add the minced meat and fry until crumbly while stirring. Add tomato paste and season with salt, pepper, cayenne pepper and oregano.
2. Peel the carrots and celery and cut into small cubes, halve the leek lengthways and cut into rings. Fry the vegetables in a little oil, season with salt and pepper, deglaze with the vegetable stock and cook for 15 minutes. The broth should have almost evaporated. Mix the minced meat and vegetables, let them cool and mix with 75 g of grated cheese.
3. Place the puff pastry in the oiled quiche pan and distribute the filling in the pan. Whisk the eggs with the crème fraîche and milk, pour over the quiche and sprinkle with the rest of the cheese. Bake the quiche for 30 minutes in the preheated stove at 200 ° C and enjoy warm or cold.
4. The amount is enough for a 24 quiche pan.