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French
recipes
Recipes from the
Provence
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Greek
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Travel to
France |
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Quiche Provencal
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Mince beef and feta
quiche
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- 250 GRAM PUFF PASTRY
- 4 TOMATOES, sliced
- 2 ZUCCHINI, sliced
- 1 ONION, chopped
- 100 GRAM TOMATO PUREE
- 2 GREEN PEPPERS
- 1 CLOVE GARLIC, mashed
- 15 OLIVES
- 100 GRAM CHEESE, grated
- FRESH THYME, chopped
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- 350 GRAM PUFF PASTRY
- 4 TOMATOES, sliced
- 500 GRAM MINCE BEEF
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, mashed
- 100 GRAM FETA, in cubes
- 4 EGGS
- 3/4 CUP CREAM
- 1 TBSP OREGANO
- 3 TBSP TOMATO PUREE
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Roll out the puff pastry
to a circle and cover a round oven dish with it. Cut one green pepper
very small and fry for 5 minutes, together with the onion. Add the tomato
puree, the garlic and the thyme and 100 gram water and spread this mixture
over the dough. Fry the zucchini for 5 minutes, preferably in olive
oil. Put the slices on the tomato puree mixture. Cut the other green
pepper in thin strips and distribute on top of the zucchini, followed
by the tomato slices. Sprinkle the cheese on top and decorate with the
olives. Bake 35 minutes in the oven at 200 degrees
Celsius.
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Roll out the puff pastry to a circle and cover a
round oven dish with it. Meanwhile, fry the onions and the garlic for
three minutes. Add the mince beef and fry 5 Minutes, stir with
a fork; add the oregano and the tomato puree. Spoon the mince beef mixture
in the puff pastry. Mix the eggs with the cream and pour over the mince
beef; cover with the sliced tomatoes. Put the feta on top. Bake 45 minutes
at 180 degrees Celsius.
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