Paprika-Hackfleisch-Quiche

Ingredients

• 200 g starchy potatoes
• 100 g Soft Butter
• 0.5 tsp Salt
• 150 g flour
• butter (for the springform)
• 3 bell peppers (red, yellow and green)
• 2 onions
• 2 Garlic cloves
• 1 stalk Celery
• 4 tbsp olive oil
• 500 g mixed ground meat
• Salt
• pepper (ground)
• 1 tbsp paprika powder
• 200 ml whipping cream
• 100 g crème fraîche
• 3 eggs
• 1 tsp thyme

Instructions

1. 1.

   Grease the springform.

2. 2.

   Wash the potatoes and steam for about 30 minutes. Peel, press through a potato masher and knead with butter, salt and flour into a smooth dough. Line the form with the dough, shaping an edge. Chill for about 30 minutes.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Wash, halve, clean and dice the bell peppers. Peel and dice the onions and garlic. Wash, clean and slice the celery. Sauté all together in 2 tbsp hot oil, then remove from pan. In the remaining oil brown the ground meat until crumbly, season with salt and pepper, then remove. Mix the vegetables and paprika powder into the meat, seasoning again. Whisk cream, crème fraîche, eggs and thyme until smooth, combine with the meat‑vegetable mixture, taste and spread evenly over the dough. Bake in the oven for about 1 hour. If the quiche darkens, cover with foil.

5. 5.

   Carefully release from the form and serve hot or warm.