Italian Mince and Tomato Pie

This pie resembles a French quiche with a cream and egg filling. In its homeland, in Italy, it is prepared with Italian salsiccia sausages, but we used ordinary mixed minced meat. Perfect for breakfast, lunch or dinner!

Ingredients

• 250 g puff yeast-free dough
• 400 g minced beef and pork
• 2 large tomatoes
• 3 sprigs of basil
• 1 clove of garlic
• 2 tbsp. l. grated parmesan
• 50 g of hard cheese (gouda)
• 2 eggs
• 125 ml heavy cream
• 3 tbsp. l. milk
• olive oil
• salt
• freshly ground black pepper

Directions

1. Preheat oven to 220 ° C. Flour the work surface and roll out the puff pastry into a 33 cm circle. Gently transfer to a 28 cm dish with low sides. Prick the dough with a fork and place in the oven for 10 minutes.
2. Cut the tomatoes into medium cubes. Slice the basil leaves into thin slices. Peel and chop the garlic. Grate the cheese.
3. Heat a large skillet with olive oil and sauté the minced meat, kneading the lumps with a spatula, 8-10 minutes. Transfer the sautéed minced meat to a bowl, being careful to keep the fat and meat juice in the skillet. Add tomatoes, garlic, basil, cheese and parmesan to the minced meat, season with salt and pepper.
4. In another bowl, beat eggs, cream and milk. Pour this mixture into the minced meat, mix well.
5. Pour the filling into the baked dough base and return to the oven for another 15 minutes. Reduce the oven temperature to 175 ° C and bake for another 10 minutes so that the egg mass is completely set. Remove the finished cake from the oven and leave for 5-10 minutes. Then slice and serve.