Quiche Provencal

Mince beef and feta quiche

• 250 GRAM PUFF PASTRY
• 4 TOMATOES, sliced
• 2 ZUCCHINI, sliced
• 1 ONION, chopped
• 100 GRAM TOMATO PUREE
• 2 GREEN PEPPERS
• 1 CLOVE GARLIC, mashed
• 15 OLIVES
• 100 GRAM CHEESE, grated
• FRESH THYME, chopped

• 350 GRAM PUFF PASTRY
• 4 TOMATOES, sliced
• 500 GRAM MINCE BEEF
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• 100 GRAM FETA, in cubes
• 4 EGGS
• 3/4 CUP CREAM
• 1 TBSP OREGANO
• 3 TBSP TOMATO PUREE

Roll out the puff pastry to a circle and cover a round oven dish with it. Cut one green pepper very small and fry for 5 minutes, together with the onion. Add the tomato puree, the garlic and the thyme and 100 gram water and spread this mixture over the dough. Fry the zucchini for 5 minutes, preferably in olive oil. Put the slices on the tomato puree mixture. Cut the other green pepper in thin strips and distribute on top of the zucchini, followed by the tomato slices. Sprinkle the cheese on top and decorate with the olives. Bake 35 minutes in the oven at 200 degrees Celsius.

Roll out the puff pastry to a circle and cover a round oven dish with it. Meanwhile, fry the onions and the garlic for three minutes. Add the mince beef and fry 5 more minutes, stir with a fork; add the oregano and the tomato puree. Spoon the mince beef mixture in the puff pastry. Mix the eggs with the cream and pour over the mince beef; cover with the sliced tomatoes. Put the feta on top. Bake 45 minutes at 180 degrees Celsius.