Quiche with minced meat, parsnip, red onion and fennel seeds


4 Pidy Quiches Ø 18cm
1kg mixed mince meat
2dl olive oil
1 clove of crushed garlic
2 diced red onions
2 diced parsnips
1 tablespoon of roasted fennel seeds
5dl cream
6 eggs
Pepper, salt and hot paprika powder
½ bunch of finely chopped flat leaf parsley

  • Fry the minced meat in olive oil together with the onion; garlic and
    the fennel seeds. Drain the fat.
  • Fry the diced parsnip in olive oil, season with pepper and salt.
  • Arrange the parsnip at the bottom of the quiche and top with the minced meat.
  • Mix the cream with the eggs, finely chopped flat leaf parsley, pepper, salt and hot paprika.
  • Fill up the quiches with this mixture and place into a preheated oven for 14 minutes at 180°C.
  • Decorate with some parsnip, red onion rings and a leaf of parsley.