Cazuela Al Quiche

The dough

1. First the dough: knead the flour, salt, egg and butter together to form a smooth dough and put in a cool place for about half an hour. Reserve some butter to grease the baking pan. Note: In some photos you can see 2 terrines. I had tried both butter and margarine. Conclusion: With butter, the dough becomes a little more “crumbly”. with margarine it becomes a little more fatty. After baking, the dough with margarine is a little “smoother”. the dough with butter, on the other hand, will be a little crispier. It’s a matter of taste. The quantities given are generally only intended for one terrine.

The filling

1. While the dough is cooling down a bit, let’s get to the filling: Heat some oil in a pan and fry the ingredients for the filling. First sweat the onion pieces until translucent, then add the mince and fry well. Next, slice in the carrot and shortly before the end add the pepper pieces. Season the filling vigorously with spices and then set aside so that it cools down a little.

The egg / cream mixture

1. Mix the remaining 3 eggs together with the milk. Also season with salt, pepper and other spices.

to bake

1. Grease the baking pan with the rest of the butter. Knead the dough again firmly so that it becomes supple again and then line the baking pan a little over the edge. Layer the filling and pour the egg / cream mixture over it. At the end, fold in the protruding dough and place in the preheated oven (225ºC). After approx. 30 – 45 minutes, test with a wooden skewer in the middle of the terrine whether everything is baked through. If not: bake for another 15 minutes. If so: Take the terrine out of the oven for a moment and pour the grated goat cheese generously over the terrine and then bake for another 10 minutes.