Quiche with minced meat and vegetables

Ingredients for 4 servings:

• ½ package of puff pastry from the refrigerated section
• 300 g minced meat, mixed
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 carrots
• 300 g celeriac
• ½ stalk(s) leek
• 2 tbsp tomato paste
• 100 ml vegetable stock
• 1 bunch of parsley
• 1 tsp, chopped oregano, shredded
• 1 pinch(s) of cayenne pepper
• 2 eggs
• 200 g crème fraîche
• 100 ml milk
• 100 g Emmental cheese, grated
• olive oil
• salt and pepper

Instructions

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

delicious filling

Finely chop the peeled onion and garlic cloves and sauté in a little olive oil until translucent. Add the minced meat and fry until crumbly, stirring constantly. Add the tomato paste and season with salt, pepper, cayenne pepper, and oregano. Peel the carrots and celery and cut into small cubes. Halve the leek lengthwise and cut into rings. Sauté the vegetables in a little oil, season with salt and pepper, deglaze with the vegetable stock, and simmer for 15 minutes. The stock should be almost evaporated. Combine the minced meat and vegetables, let cool, and mix with 75g of grated cheese. Line the puff pastry in the oiled quiche dish and spread the filling evenly. Whisk the eggs with crème fraîche and milk, pour over the quiche, and sprinkle with the remaining cheese. Bake the quiche for 30 minutes in a preheated oven at 200°C and enjoy warm or cold. The quantity is enough for a 24cm quiche dish.