Shortcrust Pie with Ground Beef, Spinach and Quail Fried Eggs

Ingredients

• 2 spinach leaves
• 2 shallots
• 3 tbsp olive oil
• 250 g ground beef
• Salt
• Pepper (freshly ground)
• butter (for the pan)
• 350 g shortcrust pastry
• 6 Eggs
• 50 ml whipping cream
• 40 g grated Emmental cheese
• 1 tsp butter
• 5 quail eggs
• spinach leaves (for garnish)

Instructions

1. 1.

   Wash, trim and slice spinach into strips. Peel and finely dice shallots. Heat olive oil in a pan and brown the ground beef until crumbly. Season with salt and pepper. Add spinach and cook until wilted, stirring. Let the mixture cool to room temperature.

2. 2.

   Preheat oven to 200 °C (Oven + fan).

3. 3.

   Butter a pie tin. Roll out shortcrust pastry into a circle and line the tin. Spread the cooled meat‑spinach mixture on the pastry base. Whisk eggs and cream together, season, then pour over the filling. Sprinkle with cheese.

4. 4.

   Bake in oven for about 35 minutes until golden.

5. 5.

   Meanwhile, heat butter in a non‑stick pan and fry quail eggs at low temperature like fried eggs. Top the finished pie with the fried quail eggs and garnish with spinach leaves.