Potato and minced meat quiche

Ingredients for 4 servings:

• 1 pack of puff pastry from the refrigerated section
• 500 g minced meat, half and half
• 1 onion(s)
• 600 g potatoes
• 200 g feta cheese
• 400 g sour cream
• 3 eggs
• 250 g cherry tomatoes
• 3 tbsp pine nuts
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Brown the minced meat and diced onion in a little oil until crumbly, then season with pepper, salt, and paprika. Remove from the pan and set aside. Add a little more oil to the pan and fry the peeled and diced potatoes. Then cook over low heat, turning frequently, for about 12 minutes. Whisk the sour cream with the eggs and season with pepper, salt, and paprika. Crumble the feta and stir half of it into the egg mixture. Line a springform pan with baking paper and the puff pastry. Spread the minced meat mixture and diced potatoes in the springform pan. Pour the cream mixture on top and scatter the remaining feta crumbs on top. Spread the halved cherry tomatoes all over the quiche. Bake at 200 degrees Celsius (fan oven) for 30 minutes. Sprinkle the pine nuts on top and bake for another 10 minutes. If the quiche gets too dark, cover with aluminum foil. If you use gluten-free puff pastry, the quiche can also be prepared as a gluten-free quiche.