Greek-style quiche

Ingredients for 1 servings:

• 375 g flour
• 240 g butter
• 1 egg(s), size M
• 1 egg white
• 1 tsp salt
• possibly ice water
• Pulses for blind baking
• 400 g minced meat, mixed or just beef
• 1 vegetable onion(s)
• 600 g zucchini
• 200 g sheep’s cheese
• 1 red chili pepper(s)
• 2 eggs, size M
• 200 g crème fraîche
• 250 g roasted and salted pistachios, with shell
• 1 tbsp, heaped tomato paste
• 2 garlic cloves, more if desired
• 1 bunch parsley, flat
• salt and pepper
• nutmeg
• Cinnamon powder
• Cumin powder
• Oil for frying
• possibly pickled vine leaves, approx. 100 g – 150 g
• 1 egg yolk for brushing
• some cream for brushing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

hearty food for Greece fans

First, prepare the quiche dough. Knead the flour with salt and butter, add the egg and egg white, and knead everything into a smooth shortcrust pastry. If the dough is too dry, add ice water a tablespoon at a time and continue kneading until the dough is smooth. Divide the dough into thirds, shape 2/3 into a disc and wrap in cling film, and shape 1/3 of the dough into a rectangle and also wrap in cling film. Place both doughs in the refrigerator for 1 hour. Then roll out the disc of dough and place it in a tart tin lined with baking paper, cover with baking paper, and spread the pulses on top. Blind bake at 180°C top and bottom heat (160°C fan-assisted) for 12 minutes. For the filling, shell and chop the pistachios. Peel and dice the onion. Wash the zucchini thoroughly, trim the ends, and cut into 1 x 1 cm cubes. Finely chop the chili (if you don’t like it too spicy, remove the white seeds first). Peel the garlic and dice/chop it very finely. Now heat the oil in a pan and fry the meat until crumbly, then add the zucchini, diced onion, garlic, and chili and continue frying until the vegetables have taken on some color. Finally, stir in the tomato paste and lightly fry. Season everything with pepper, nutmeg, cinnamon (not too much), and cumin to taste. No salt yet! Let the mixture cool. In the meantime, beat the eggs with the crème fraîche, pluck the parsley leaves from the stems and roughly chop them. Crumble the feta. Now, if you like, remove the large stems from the vine leaves and cut them into fine strips. Add everything to the cooled mixture, add the pistachios, and mix well. Season with salt to taste. Spread the filling over the quiche. Roll out the remaining dough, cut into 1.5 cm wide strips, and arrange it on top of the quiche to form a lattice. Whisk the egg yolk with a dash of cream and brush it onto the lattice. Bake the quiche at 180°C (top/bottom heat) or 160°C (fan oven) for about 30 minutes, until the lattice is nicely browned and the filling is set. If necessary, you can also buy quiche dough from the supermarket. You’ll need one package for the base and half a package for the lattice. Blind bake the base first. Sprinkle some black sesame seeds on top after baking.