Quiche with minced pork and cheese

Votes: 3

Time: 50 min.
Complexity: easily
Servings: 16

To save time in the kitchen, Trisha Yearwood makes a crust from store-bought shortcrust pastry, then tops it with browned ground pork, grape tomatoes, and cheddar cheese for an incredible flavor boost in this easy egg quiche.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of ground pork with sage
1 teaspoon baking powder
20 grape tomatoes, halved and sprinkled with salt
6 large eggs
280 g grated sharp cheddar cheese (about 2.5 cups)
Salt and pepper
Two 22cm rounds of uncooked frozen pie crust (leave these to thaw while preparing the filling)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, grape tomatoes, eggs, cheddar cheese, shortcrust pastry

Cooking the dish according to the recipe:

Preheat oven to 180°C.
In a large skillet, fry the ground beef until golden brown and cooked through, about 10 minutes. Then remove it with a slotted spoon and set aside.

In a large bowl, combine baking powder, tomatoes, and eggs. Add the fried ground beef and cheese to the egg mixture and mix everything together with a large spoon. Season with salt and pepper and divide the mixture between the two pie shells. Bake until the filling has set, about 30 minutes. Serve the pie warm or at room temperature.

Culinary advice: If you want the egg pie to be lighter in color, use ground turkey and egg substitutes.

Categories:

recipe / Bakery / Savory pies / / European cuisine / French cuisine / Trisha Yearwood

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