Meat and Vegetable Quiche

Ingredients

• 1 clove garlic
• 60 g sun‑dried tomatoes (in oil)
• 400 g waxy potatoes
• 500 g ground beef
• 2 tbsp olive oil (plus extra for the baking tin)
• 150 ml meat broth
• 1 Zucchini
• 1 tbsp fresh chopped thyme
• Salt
• Pepper
• 200 g filo dough

Instructions

1. 1.

   Peel and roughly chop the garlic. Drain the tomatoes and crush them with 2 tbsp of tomato oil, the tomatoes, and garlic in a mortar.

2. 2.

   Peel, wash, and dice the potatoes. Brown the ground beef in hot oil in a pan until crumbly. Add the potatoes and tomatoes briefly, pour in the broth, and simmer gently for about 10 minutes until the liquid has almost completely evaporated. Wash, trim, halve lengthwise, and slice the zucchini. Mix it with thyme into the meat mixture and season with salt and pepper.

3. 3.

   Preheat the oven to 200 °C fan‑forced. Grease a quiche tin and line it with overlapping layers of filo dough, brushing each layer with oil. Spoon the meat mixture over the dough and bake for about 15 minutes until golden brown.