Try this spicy taco quiche for your next dinner party to really impress your guests!
For the pastry, combine butter and 2/3 flour until flaky mixture. Add water and work til a smooth dough. Add the rest of the flour until the dough isn’t sticky anymore. Place between sheets of baking paper, roll out with rolling pin and place in fridge. Turn the oven on 200 degrees.
For the filling, chop onion finely. Fry in a big frying pan with olive oil. Add the minced beef. Mix all spices in a bowl, add this to the beef. Chop chilli finely, add to the beef. Turn off the heat on the stove. Chop coriander and cherry tomatoes roughly. Carefully add to the beef. Let cool.
Place the cooled pastry in a spring form. Nicely press along the edges, cut off excess dough. Use a fork to create little holes at the bottom. Cut out a round piece of baking paper and put on top of the pastry in the pan. Create a wavy edge with a teaspoon. Create a support with aluminum foil to hold the edges up. Place to cool in the freezer.
For the other part of the filling, whisk eggs, milk and spices in a bowl, with finely chopped chilli. Cut tomato roses.
Cook the pastry for 10-15 minutes. Keep a full size baking tray right on top. Take out half way and remove baking paper and foil. Cool in freezer.
Place the beef mix at the bottom of the pastry crust. Sprinkle shredded cheese on top and pat down. Pour egg mix on top. Place tomato roses on. Cook under a full size baking tray on 190 degrees until the egg has set, about 20-30 minutes.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department
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