Minced meat quiche with yogurt topping

Ingredients for 6 servings:

• 200 g flour
• 1 pinch of salt
• 2 m.-sized eggs
• 1 tbsp oil
• Fat for the mold
• 2 tbsp oil
• 500 g minced beef
• 3 cloves garlic
• 2 bunches of parsley
• Salt and pepper, black from the mill
• Cayenne pepper
• 500 g yogurt
• 3 m.-sized eggs

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Dinner for 4 – 6 people

For the dough, knead the flour with the salt, eggs, and oil into a smooth shortcrust pastry. Form a ball, place it in a sealable container, and let it rest at room temperature for about 30 minutes. Meanwhile, heat the oil in a pan and fry the minced meat over high heat until crumbly. Let it cool slightly. Peel and finely chop the garlic. Wash the parsley, shake it dry, and also finely chop it. Mix it with the garlic into the minced meat and season the mixture with salt, pepper, and cayenne pepper. Mix the yogurt with the eggs. Preheat the oven to 190°C (top/bottom heat). Grease a 28 cm quiche dish. Briefly knead the dough again, roll it out, and place it in the dish, forming a rim. Prick the base several times with a fork. Spread the minced meat mixture on top and pour the yogurt mixture over it. Bake in the oven on the middle shelf for about 40 – 45 minutes.