Meatball Cake with Corn

Ingredients

• 300 g puff pastry (frozen)
• 400 g canned corn
• 1 onion
• 2 tbsp butter
• 300 g mixed ground meat
• Salt
• pepper (ground)
• Tabasco
• 1 Garlic clove
• 1 red bell pepper
• 1 green bell pepper
• 100 g freshly grated Gruyère cheese
• 2 Eggs

Instructions

1. 1.

   Let the puff pastry thaw side by side. Drain the corn.

2. 2.

   Peel and finely chop the onion.

3. 3.

   Brown the ground meat in hot butter over medium heat, stirring until crumbly; add onions and continue cooking; season with salt, pepper, and Tabasco. Peel and press the garlic. Transfer the meat to a bowl and set aside.

4. 4.

   Wash, halve, clean, seed, remove white membranes from the peppers, and dice finely. Add them with the corn to the meat and mix well.

5. 5.

   Rinse the baking dish cold but do not dry it.

6. 6.

   Layer puff pastry sheets on top of each other and roll out over a lightly floured surface to match the dish size. Place the dough in the dish and form a rim.

7. 7.

   Spread the meat mixture over the dough. Whisk cheese with eggs and pour over the filling. Bake the quiche in a preheated oven at 200°C (middle rack) for about 35 minutes.