Wild Herbs Quiche with Minced Meat

For the wild herb quiche with minced meat, make a well in the middle of the flour and add the egg and salt. Knead the cold butter until smooth and add it as well.

Work into a dough as quickly as possible. Shape the dough into a ball and chill it, wrapped in cling film, for about 20 minutes.

In the meantime, for the topping, wash the wild herbs well, select and spin dry. Use only the finest, young leaves.

Peel onions and cut into thin rings. Brown the minced meat in butter, season with paprika powder and cayenne bell pepper.

Pour in white wine and simmer gently for 10 minutes. Then remove from heat.

Mix two thirds of the herbs into the mince. Fold in sour cream or crème fraiche, eggs and cheese. Season with salt and pepper.

Preheat the oven to 180 °C.

Grease a springform pan or quiche pan. Cover the bottom with the short pastry, pushing up the edge about 1.5 cm.

Pour in the meat and herbs mixture and sprinkle with the remaining herbs.

Bake the wild herb quiche with minced meat on the lowest rack for 35 minutes.

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