in

Rustic Minced Beef and Zucchini Quiche with Feta

5 from 3 votes
Course Dinner
Cuisine European
Servings 8 people
Calories 312 kcal

Ingredients
 

For the dough:

  • 200 g Wheat flour
  • 125 g Butter
  • 1 Egg
  • 2 tbsp Ajvar mild
  • 1 tsp Water cold
  • 0,5 Red peppers finely diced
  • 2 tsp Curry powder
  • 0,5 tsp Salt
  • 1 tsp Mexican spice mix
  • 2 tsp Dried Provence herbs

For covering:

  • 500 g Mixed minced meat
  • 2 tbsp Vegetable oil
  • 1 Red Onion
  • 1 Clove of garlic
  • 1 small Zucchini
  • 1 Beefsteak tomato
  • 1 small Peppers yellow
  • 2 tbsp Ajvar mild
  • Salt, colored pepper from the mill
  • 1 tsp Mexican spice mix
  • 1 tsp Hot peppers hot
  • 1 tsp Chilli flakes
  • 1 pinch Sugar
  • 2 tbsp Frozen garden herbs

For the egg and cheese glaze:

  • 3 Eggs
  • 150 g Herbal cream cheese
  • 150 ml Cremefine for cooking
  • 2 tsp Curry powder
  • Salt, colored pepper from the mill
  • 2 tbsp Frozen garden herbs
  • 3 tbsp Crumbled Feta

aside from that:

  • 150 g Crumbled Feta
  • Some fat for the shape

Instructions
 

  • Knead the flour, butter, egg, ajvar, water, diced paprika, spices and parsley quickly to form a smooth dough. Shape into a ball, wrap in cling film and refrigerate for at least 40 minutes.
  • In the meantime, peel the onion and garlic. Wash and clean the zucchini and yellow peppers. Cut the beefsteak tomato in a cross shape and scald with hot water, peel off the skin. Finely chop the garlic, quarter the zucchini and cut into thin slices, dice all other ingredients.
  • Preheat the oven to 200 degrees (top and bottom heat). Heat the oil in a pan, fry the minced meat in it until crumbly, after 5-7 minutes add the onion, garlic, zucchini, tomato and bell pepper and fry for about 5 minutes. Season with ajvar, spices and sugar, then stir in the herbs. Let cool down a little.
  • For the topping, whisk the eggs, herbal cream cheese and Cremefine together. Season to taste with the spices, then stir in the herbs and crumbled feta.
  • Butter a large quiche pan (at least 26 cm in size). Roll out the dough thinly, place it in the pan and form an edge. Evenly distribute the minced meat and vegetable mixture on top, then pour the egg coating over it. Sprinkle with the crumbled feta and bake in the oven for about 45 minutes, then serve lukewarm. If you like, you can also serve a salad, e.g. tomato salad or Greek farmer's salad. Enjoy your meal!

Nutrition

Serving: 100gCalories: 312kcalCarbohydrates: 13.6gProtein: 13.5gFat: 22.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Spicy Pasta and Vegetable Casserole with Raclette Cheese

Onion and Ham Bread