Minced Meat Quiche

Knead flour, egg yolks, 150 g butter, salt and 2-3 tbsp cold water into a smooth dough. Wrap in foil and leave to cool for about half an hour.

Rinse and clean the tomatoes, cut them in half and hollow them out. Season inside and out with salt and pepper. Peel and chop the onion and fry it in the remaining butter. Add the mince and fry until crumbly, season with salt and pepper.

Preheat the oven to 180 degrees (convection oven 160 degrees). Roll out the dough thinly between foil and line a greased gratin dish with it. Mix the minced meat with the breadcrumbs and fill the tomatoes with the mixture. Place them with the opening facing downwards on the dough base.

Mix eggs with herbs, salt, whipped cream and pepper and pour over the tomatoes. Bake the quiche for 30 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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