Carrot and minced meat quiche

Ingredients for 4 servings:

• 4 slice(s) puff pastry, frozen
• 400 g carrot(s) (mini carrots)
• salt and pepper
• Paprika powder
• basil
• 1 large onion(s)
• 1 tbsp oil
• 250 g minced meat, mixed
• 2 eggs
• 125 g sour cream
• 50 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious, simple, cheap

Place the puff pastry sheets next to each other and let thaw. Cook the carrots in boiling salted water for 8 minutes. Quarter large carrots lengthwise and halve crosswise. Then remove and let cool. Finely dice the onion, heat the oil, and sauté the onion in it. Add the minced meat and fry vigorously for about 5 minutes. Season with salt and pepper, adding a little paprika if desired. Whisk the eggs and sour cream, and season with salt, pepper, and basil. Roll out the puff pastry sheets on a lightly floured work surface about 3 cm on each side. Fold the long sides in about 1-2 cm. Place the puff pastry on a baking sheet lined with baking paper. Spread the minced meat and carrots on top. Drizzle with the egg and sour cream mixture. Sprinkle with grated cheese and bake in a preheated oven at 200°C fan-assisted or 220°C top and bottom heat for about 12 minutes.