Minced meat quiche 'Bolognese style'

Ingredients for 4 servings:

• 250 g flour
• 4 eggs
• 150 g butter
• ½ small celeriac
• 1 small onion(s)
• 1 large carrot(s)
• 1 m.-large leek(s)
• 2 tbsp oil
• 500 g minced meat, mixed
• 1 tsp dried Italian herbs
• 2 tbsp tomato paste
• 1 packet of tomato sauce with herbs (e.g. Tomato al Gusto)
• 1 pinch(s) of sugar
• 50 g cheese (Gouda), in one piece
• 100 ml milk
• 1 tsp meat broth
• 200 g sheep’s cheese
• salt and pepper
• nutmeg
• oregano for garnishing
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead flour, 1 egg, 1/2 tsp salt, and butter with 1-2 tbsp water into a dough, cover, and chill for at least 30 minutes. Peel the celery, onion, and carrot and cut into small cubes. Halve the leek and cut into small pieces. Fry the minced meat in the heated oil until crumbly and season with salt and pepper. Add the carrots, celery, onion, leek, and herbs and fry. Add the tomato paste and sauté. Add the tomato sauce and simmer for about 7 minutes (stirring frequently!). Season with salt, pepper, stock, and sugar. Let cool. In the meantime, grate the Gouda and cut the feta cheese into small pieces. Grease a 28 cm springform pan and line it with the rolled-out dough, pulling the edges up by about 4 cm. Whisk 3 eggs with milk. Season with salt and nutmeg. Fold the feta cheese cubes into the minced meat mixture. Then spread the minced meat mixture over the dough in the dish. Pour the egg wash over it and finally sprinkle with the grated Gouda. Bake in a preheated oven (top/bottom heat: 200°C, fan oven: 175°C) for 40 minutes. Garnish with oregano. Tastes even better cold!