Meats quiche
45
50
4
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Ingredients
- 15 ml (1 tablespoon) of vegetable oil
- 454 g (1 pound) of chopped lean beef of chopped veal
- 1 chopped onion
- 1 chopped garlic clove
- Salt and pepper up to taste
- 1 lightly whisked egg
- 60 ml (1/4 cup) of grated fresh Parmesan
- 15 ml (1 tablespoon) of flour
For the garnishing:
- In a casserole, melt leek into butter. Add vegetables left and cook while stirring until tenderness. Set into a bowl and cool down.
- Add eggs, cheese, basil and mustard. Salt and pepper. Mix well then pour garnishing into pie plate. Oven bake 50 minutes or until garnishing is cooked.
Preparation
Side-by-side mode
- Preheat oven at 350 °F (180 °C). In a pan, heat oil. Cook meats, onion and garlic while stirring until meats brown. Salt and pepper. Drain and cool down. Add egg, cheese and flour. Mix well. Press mixture at the bottom and over sides of a pie plate of 9 inches (23 cm).
For the garnishing:
- In a casserole, melt leek into butter. Add vegetables left and cook while stirring until tenderness. Set into a bowl and cool down.
- Add eggs, cheese, basil and mustard. Salt and pepper. Mix well then pour garnishing into pie plate. Oven bake 50 minutes or until garnishing is cooked.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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