Quiche with lamb – minced meat and oriental touch

Ingredients for 4 servings:

• 200 g flour
• 1 large egg(s)
• 1 pinch of salt
• 5 tbsp milk
• 90 g butter
• 500 g minced lamb, possibly frozen
• 1 tube(s) Tomato paste
• 1 tube(s) Paprika paste
• 2 tbsp olive oil
• 2 garlic cloves
• 2 m.-sized onion(s)
• 1 cup crème fraîche
• 1 package of sheep’s cheese (feta)
• 150 g grated cheese (e.g. Emmental)
• 1 tsp caraway powder
• 1 tsp cardamom
• 1 tsp all-spice
• salt and pepper
• 2 bay leaves
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quickly knead the dough ingredients and refrigerate until the topping is ready. Heat the olive oil in a pan. Crush the garlic and dice the onions. Fry briefly in the hot oil, then add the minced meat and fry until crumbly. Reduce the heat slightly. Add the tomato and bell pepper paste and a little water. Let the whole thing simmer slightly. Then mix in all the spices and season with salt and pepper. Simmer, supervising, for about 4 minutes until a thick sauce forms. Fish out the bay leaves. Then fold in half a cup of crème fraîche. If the mixture is too thick or lumpy, simply stir in a little water until smooth. If it is too runny, thicken with a little sauce thickener. Let it cool slightly, then dice the feta cheese and add it. Remove the dough from the refrigerator and line a quiche dish or other suitable dish with it. Pull the edges up about 3 cm and pierce the base a few times with a fork. Then pour the meat mixture into the dish. Mix the grated cheese with the remaining crème fraîche and spread it in flakes over the quiche. Bake at 200°C for 25-30 minutes on the middle rack.