Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 150 g butter
• 1 egg (s)
• 0.5 teaspoon ½ salt

For covering:

• some oil, for frying
• 1 small onion (s), finely chopped
• 0.5 ½ leek, finely chopped
• 400 g minced meat (minced meat), mixed
• 1 carrot (carrot), chopped into sticks (julienne)
• 0.5 ½ celery, cut into sticks (julienne)
• 2 tablespoon tomato paste
• salt and pepper
• some paprika powder
• 1 tablespoon oregano, dried
• 2 cloves garlic, finely chopped
• 2 small tomato (s)
• 100 g cheese, spicy, rated

For the cast:

• 125 ml whipped cream
• 125 ml milk
• 4 egg (s)
• salt and pepper
• some paprika powder
• 1 teaspoon oregano, dried

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Instructions

1. Knead the ingredients for the shortcrust pastry together quickly and refrigerate the dough for about 30 minutes.
2. In the meantime, fry the onion and leek in a little oil. Add the minced meat and fry until crumbly. Then add the carrot, celery and tomato paste and mix well. Season with salt, pepper, paprika powder, oregano and garlic and cook for 5 minutes. Then let it cool down.
3. Grease a quiche pan (28 cm diameter) or a springform pan.
4. Roll out the shortcrust pastry and line the pan with it, pulling up a 2-3 cm high edge. Pour in the minced meat and distribute it.
5. Cut the tomatoes into slices and place on top. Sprinkle with the cheese.
6. Pour the topping evenly over it and bake in the oven at 180 degrees top and bottom heat for about 30-40 minutes.
7. For the topping, mix the whipped cream, milk and eggs together well and season with salt, pepper, paprika powder and oregano.
8. Serve with a salad.