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Meats quiche

Author: Les Cultures de chez nous
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Images poireaux
Preparation 45
Baking 50
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 15 ml (1 tablespoon) of vegetable oil
  • 454 gr (1 pound) of chopped lean beef of chopped veal
  • 1 chopped onion
  • 1 chopped garlic clove
  • Salt and pepper up to taste
  • 1 lightly whisked egg
  • 60 ml (1/4 cup) of grated fresh Parmesan
  • 15 ml (1 tablespoon) of flour
  • Garnishing :
  • 30 ml (2 tablespoons) of butter
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 2 grated carrots
  • 1 finely chopped red pepper
  • 2 grated zucchinis
  • 4 lightly whisked eggs
  • 75 ml (1/3 cup) of freshly grated Parmesan cheese
  • 60 ml (1/4 cup) of finely chopped fresh basil or 15 ml (1 tablespoon) of dried basil
  • 10 ml (2 teaspoons) of old-style mustard
  • Salt and pepper
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Preparation

  • Preheat oven at 350 °F (180 °C). In a pan, heat oil. Cook meats, onion and garlic while stirring until meats brown. Salt and pepper. Drain and cool down. Add egg, cheese and flour. Mix well. Press mixture at the bottom and over sides of a pie plate of 9 inches (23 cm).
  • Garnishing :
  • In a casserole, melt leek into butter. Add vegetables left and cook while stirring until tenderness. Set into a bowl and cool down.
  • Add eggs, cheese, basil and mustard. Salt and pepper. Mix well then pour garnishing into pie plate. Oven bake 50 minutes or until garnishing is cooked.

Chef's notes

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