2020-08-13 / test@t

Italian mince and tomato pie

This pie resembles a French quiche with a cream and egg filling. In its homeland, Italy, it is prepared with Italian salsiccia sausages, but we used ordinary mixed mince. It's perfect for breakfast, lunch or dinner!

Ingredients

250 g of puff unleavened dough
400 g minced beef and pork
2 large tomatoes
3 sprigs of basil
1 clove of garlic
2 st. l. grated parmesan
50 g of hard cheese (gouda)
2 eggs
125 ml heavy cream
3 st. l. milk
olive oil
salt
freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

1. Preheat oven to 220 ° C. Flour the work surface and roll out the puff pastry into a 33 cm circle. Gently transfer to a 28 cm diameter pan with low sides. Use a fork to prick the dough and place in the oven for 10 minutes.

Step 2

2. Cut the tomatoes into medium cubes. Slice the basil leaves thinly. Peel and mince the garlic. Grate the cheese.

Step 3

3. Preheat a large skillet with olive oil and sauté the minced meat, kneading the lumps with a spatula, 8-10 minutes. Transfer the sautéed minced meat to a bowl, being careful to keep the fat and meat juice in the skillet. Add tomatoes, garlic, basil, cheese and parmesan to the minced meat, season with salt and pepper.

Step 4

4. In another bowl, beat eggs, cream and milk. Pour this mixture into the minced meat, mix well.

Step 5

5. Pour the filling into the baked dough base and return to the oven for another 15 minutes. Reduce the oven temperature to 175 ° C and bake for another 10 minutes so that the egg mass is completely set. Remove the finished cake from the oven and leave for 5-10 minutes. Then slice and serve.

Cooking time

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Catalog

Italian mince and tomato pie

STEP-BY-STEP COOKING RECIPE

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