Bolognese, a tomato meat sauce and often used as a topping on your spaghetti. But did you know you can make a delicious quiche with it?
Bolognese Quiches with Ground Beef and Cheese
An Italian buffet without bolognese sauce? Of course, it works, but in this buffet, I want to use it in a dish. And today I used the sauce a bit different into a delicious quiche. And did I make it up all by myself? A bit, but it's adapted from an idea from a recipe on AH.nl (called quiche bolognese) and I thought it was a great idea, except .... in this dish a sack with instant bolognese mix for spaghetti was used for the quiche. I don't like to use sacks. So I thought could be better! And really that doesn't take a lot of effort and it takes you 20 minutes of extra time. In that time you get a rich tomato sauce with a great slight sweet taste... And after tasting it you won't buy the sack anymore!
Top Tips
- Of course, you can use fresh tomatoes (500 grams) for this dish for the sauce. But, as with many fruits and vegetables, tomatoes are great when in the season but in the other seasons they are watery and have less flavor. To ensure a good quality you can use canned tomatoes. So you get a consistent quality of your sauce.
- Before you add the tomato paste to the sauce, fry it briefly in a skillet. Why? Smell raw tomato paste. It smells sour and it tastes the same way too. When you cook it for 2 minutes in a skillet the smell will change and the taste becomes sweet. And that is a great addition to this sauce.
- In this sauce, you use a little bit of sugar. Tomatoes have a slightly sweet undertone. By adding a little sugar, the sweet taste will get stronger. And that is very tasty. (If you ever cook fresh carrots, the carrots become so much sweeter by adding a pinch of sugar).
- Do not use puff pastry for this recipe, but savory pie dough. The buttery puff fits less well in this recipe. Also, it gots a lot of extra calories that aren't really necessary.
Preparation:
Up to 2 weeks ahead:
- Make the quiches and bake them for 15 minutes. Let the quiches cool to room temperature and put them in a freezer bag (place a sheet of baking paper between the quiches). Freeze the quiches.
The day when serving buffet:
- Bake the quiche for 20-25 minutes in the oven and serve immediately. The quiches do not have to be pre-thawed
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Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic
- ¼ cup tomato paste
- ⅔ pound ground beef
- 2 teaspoons Italian herbs
- 1 bay leaf
- 1¾ cup sieved tomatoes
- 1 can peeled tomatoes, 14 ounces
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 pound savory pie dough, (10 sheets of dough of 4 x 4 inches / 10 x 10 cm)
- 3½ oz. cherry tomatoes , roma
- 1½ cup milk
- 3 eggs, size L
- 1 cup grated cheese
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat olive oil in a skillet over low heat. Add the onion and cook for 3 minutes. Add the garlic and cook for 2 minutes more.2 tablespoons olive oil, 1 onion, 2 cloves garlic
- In a separate skillet, cook the tomato paste over low heat for about 3 minutes, stirring well. When the sharp smell fades, add it to the onion and garlic.¼ cup tomato paste
- Add the ground beef to the skillet and cook, breaking it up with a spoon.⅔ pound ground beef
- Add the herbs, salt, pepper, strained tomatoes, peeled tomatoes, sugar, and bay leaf. Cover and simmer for 20 minutes, stirring now and then.2 teaspoons Italian herbs, 1¾ cup sieved tomatoes, 1 can peeled tomatoes, 2 teaspoons sugar, ½ teaspoon salt, 1 bay leaf
- Preheat the oven to 430 °F. Line 10 small baking molds with pie dough and place them on a baking sheet.1 pound savory pie dough
- Divide the cherry tomatoes over the bottoms of the quiches. You could use 10 mini quiche forms off 3 ½ inches (9 cm) or 1 big quiche form (10 inches - 25 cm)3½ oz. cherry tomatoes
- Mix the Bolognese sauce with the milk, eggs, and grated cheese.1½ cup milk, 3 eggs, 1 cup grated cheese
- Spoon the filling into the dough-lined molds.
- Bake for 25 to 30 minutes, until the filling is set and the crust is golden.
Notes
- Refrigerator: store fully baked mini quiches covered in the refrigerator and reheat in the oven.
- Freezer: bake the quiches for 15 minutes, cool completely, place parchment paper between them, and freeze in a freezer bag for up to 2 weeks.
- Bake from frozen: bake straight from frozen for 20 to 25 minutes before serving.
- Make-ahead: no thawing is needed before baking.
Nutrition
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