Potato Quiche with Spicy Ground Meat

Ingredients

• 400 g starchy potatoes
• 20 g fresh yeast
• 220 g flour
• Salt
• nutmeg
• 1 stalk leek
• 1 red bell pepper
• 2 red chilies
• 400 g mixed ground meat
• 1 tbsp oil
• 1 tsp hot paprika powder
• 2 egg yolks
• 2 Eggs
• 250 g whipping cream
• butter (for the pan)
• flour (for the work surface)

Instructions

1. 1.

   Preheat oven to 200°C.

2. 2.

   Peel, wash potatoes and cook in salted water for about 25-30 minutes. Drain, let steam off, then press 150 g while still hot. Crumble yeast and stir into 100 ml lukewarm water until smooth.

3. 3.

   Press the remaining potatoes with yeast, flour, salt and nutmeg to form a smooth dough. Cover and let rise in a warm place for 30 minutes. Clean and slice leek into rings. Dice bell pepper after removing seeds. Slice chilies, remove seeds and finely chop. Dice the rest of the potatoes. Brown ground meat in hot oil while stirring until crumbly. Season with salt, pepper and paprika powder. Fold in leek, pepper, diced potatoes and chilies; set aside. Whisk egg yolks, eggs and cream together, season with salt and pepper.

4. 4.

   Grease a 26 cm springform pan. Roll out dough on floured surface to a circle about 30 cm in diameter. Place in the pan and let the dough hang slightly over the edge. Pour filling and egg mixture into the crust, smoothing the top. Fold excess dough inward and bake in preheated oven for about 30 minutes until golden brown.