Puszta style pepper quiche

Ingredients for 1 servings:

• 250 g potatoes, floury
• 3 small bell peppers, red
• 150 g cherry tomatoes
• 1 m.-sized onion(s)
• 400 g turkey schnitzel
• 250 g flour
• 1 packet of dry yeast
• 1 pinch(s) of sugar
• 5 tbsp milk
• 2 tbsp oil
• 200 g processed cheese
• 1 tbsp paprika paste or ketchup
• ½ tsp marjoram, dried
• 1 m.-sized egg(s)
• salt and pepper
• Flour, for rolling out
• sour cream

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 5 minutes

topped with turkey, peppers, onions and cherry tomatoes, serves 2

Wash the potatoes, cover and cook for about 20 minutes. Wash the bell peppers and cut into strips. Wash the tomatoes and halve them. Peel and dice the onions. Cut the meat into strips. Rinse the potatoes, peel them, let them cool slightly and then mash them finely. Mix 250g flour, yeast, sugar and 1/2 teaspoon salt. Add the potatoes and milk. Knead first with a hand mixer (dough hook), then with your hands until smooth. Cover and let rise in a warm place for about 20 minutes. Fry the meat in hot oil until golden brown. Season with salt and pepper and remove from the pan. Sauté the onion and bell pepper in the frying fat for about 5 minutes. Briefly sauté the tomatoes. Stir in 5 tablespoons of water, the stock, cheese, paprika paste and marjoram. Return the meat. Simmer briefly, season to taste and let it cool slightly. Whisk the egg and stir in. Knead the dough again on a little flour and roll out into a round (about 32 cm). Line a greased 28 cm tart or pizza pan with the mixture, pressing it firmly into the edges. Spread the pepper and meat mixture on top. Bake in a preheated oven (electric oven: 200 °C / fan: 175 °C / gas mark 3) for about 40 minutes until golden brown. Serve with sour cream.