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October 27, 2008

Quiche with Ground Beef and Carrots

4 portions

Crust Recipe:
1 1/4 Cup All Purpose Flour
1 stick of Chilled Unsalted Butter
1/2 tsp Salt
2 Tbsp Cold Water

1. Use a fork or a pastry cutter to mix butter and flour until crumbly.
2. Add salt and water and knead into a dough.
3. Put the dough in a 9.5" pie form and work it out with your finger tips until even and covering the whole inside of the pan. If the butter separates from the dough and it seems oily, leave the dough in the refrigerator for a while until it has chilled, before you finish covering the mold. Pull the dough up on the edge of the mold, because it will shrink when baking.
4. Put the pie shell in refrigerator or freezer until the dough has stiffened up.

Filling Recipe:
3/4 lbs Ground Beef (vegetarian option: mushroom & broccoli)
1 Medium Carrot
1/4 Medium Yellow Onion
1 Small Garlic Clove
1/2 Cup Shredded Cheese like Cheddar, Pepper Jack or Mozzarella (can be mixed)
1 Egg
1/4 Cup Whole Milk
2 Tbsp Vegetable Oil
1 tsp Herbs de Provence (can be substituted with Oregano)
Salt & Pepper to taste

1. Cut carrot into the size of a peas.
2. Mince onion and garlic
3. Heat up oil in a frying pan and sauté ground beef until it browns.
4. Add onion and garlic into the hot mix and continue cooking until onion is soft.
5. Add carrots, herbs, salt and pepper. Taste.
6. Let meat mix cool down.
7. Whisk egg in a deep bowl, add milk, meat and cheese and stir it all.
8. Fill pie shell with meat mix, bake until golden brown and center is moist but not wet. If the crust is turning dark to quick, cut a piece of aluminum foil to cover the edge of the pan, but leave the center open.
9. Let quiche sit for a while before cutting.
10. Serve with a fresh green salad and sour cream.

Enjoy with a chilled beer.

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