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Andermatt's mince & courgette quiche
30 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 506
  • Fat about 23g
  • Carbohydrates about 38g
  • Protein about 34g
This is needed
This is needed for 4 people
Pastry dough
  • 150 g spelt flour
  • 50 g brown flour
  • 0.75 tsp salt
  • 0.25 cube yeast (approx. 10 g, crumbled
  • 1.25 dl water
Garnish
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 courgettes, in stems
Topping
  • 1 tbsp oil, for frying
  • 300 g courgettes, cut into slices approx. 5 mm thick
  • 1 red onion, cut into strips
  • 300 g minced meat (beef and pork)
  • 100 g mountain cheese, coarsely grated
  • 1 eggs
  • 2 tbsp breadcrumbs
  • 1 tsp salt
  • a little pepper
Tools
  • Quiche tin (approx. 30 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
Garnish
Heat the oil in a frying pan, fry the courgette for approx. 1 min. on each side, place in a bowl, drizzle with vinegar, cover and set aside.
Topping
Heat the oil in a wide frying pan. Brown the mince for approx. 4 mins., remove and place in bowl. Sauté the onion and courgette in the same pan for approx. 3 mins., add to the meat, leave to cool. Add the cheese, breadcrumbs and egg, mix in, season the filling. On a lightly floured surface, roll out the pastry into a circle (approx. 34 cm in diameter), place in the prepared tin, prick firmly. Spread the filling on top.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin. Top with the reserved courgette sticks prior to serving.