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🍽️ Vegetable Minced Meat Quiche

590 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 60 g dried tomatoes (preserved in oil)
• 400 g waxy potatoes
• 500 g minced meat
• 2 tbsp olive oil (and oil for the baking tin)
• 150 ml meat broth
• 1 zucchini
• 1 tbsp freshly chopped thyme
• salt
• pepper
• 200 g filo pastry

Instructions

1. 1. Peel the garlic and chop it roughly.
2. 2. Drain the tomatoes.
3. 3. Take 2 tablespoons of the tomato oil.
4. 4. Put the tomatoes and garlic into a mortar.
5. 5. Crush the ingredients roughly with the oil.
6. 6. Peel the potatoes and wash them.
7. 7. Cut the potatoes into cubes.
8. 8. Heat oil in a frying pan.
9. 9. Fry the minced meat until crumbly in the pan.
10. 10. Add the potato cubes and tomatoes.
11. 11. Sauté the ingredients briefly.
12. 12. Pour in the broth.
13. 13. Let it simmer quietly for about 10 minutes.
14. 14. Wait until the liquid has almost completely evaporated.
15. 15. Wash the zucchini.
16. 16. Remove the tough ends from the zucchini.
17. 17. Cut the zucchini in half lengthwise.
18. 18. Slice the halves into rounds.
19. 19. Add the thyme to the minced meat.
20. 20. Mix the zucchini with the minced meat.
21. 21. Season the mixture with salt and pepper.
22. 22. Preheat the oven to 200°C fan-assisted.
23. 23. Brush a quiche tin with oil.
24. 24. Line the tin with the phyllo dough, overlapping the sheets.
25. 25. Use 2 to 3 layers of phyllo dough.
26. 26. Brush each layer with a little oil.
27. 27. Place the minced meat mixture on the dough.
28. 28. Bake the quiche in the oven for about 15 minutes.
29. 29. Bake until golden brown.

Nutrition per serving

• kcal: 590
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 53 g