Bolognese quiche
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?
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
Ingredients you need per step are listed below the step in Italic
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
1. Why cook the tomato paste first? It softens the sharp tomato flavor. Cook it for about 3 minutes, until the harsh smell fades.
2. Can I use puff pastry? No, use savory pie dough or refrigerated pie crust instead. Puff pastry is not the best fit for this filling.
3. How do I keep the crust from getting soggy? Simmer the sauce until thick and do not overfill the molds.
4. Storage
- 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
Calories: 433kcal | Carbohydrates: 33g | Protein: 15g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 645mg | Fiber: 3g | Sugar: 7g | Vitamin A: 530IU | Vitamin C: 12mg | Iron: 3mg
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