Hearty beef quiche

Yuki Sugiura

This is a real favourite. It’s a sort of cross between a lasagne and a quiche, with a crumbly, wholemeal pastry and a rich, meaty filling. Because it is made with mince, the filling itself doesn’t take too long to cook. Serve with a salad for supper and pack any leftovers for tomorrow’s lunch.


Quantity Ingredient
175g wholemeal flour
125g butter, cold and cubed
1 tablespoon cold-pressed rapeseed oil or olive oil
1 onion, finely chopped
200g mushrooms, sliced
2 garlic cloves, finely chopped
400g beef mince
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon paprika
2 tablespoons tomato puree
1 tablespoon plain flour
2 eggs, beaten
50g grated cheddar cheese


  1. Pulse the flour, butter and a pinch of sea salt in a food processor until it resembles breadcrumbs. Gradually add 3-4 tablespoons of ice-cold water, pulsing between additions and scraping the sides of the mixer bowl to make sure you get any stuck wet bits of dough. Bring the dough together with your hands on a lightly floured work surface, then wrap in clingfilm. Chill in the fridge while you make the filling.
  2. Preheat the oven to 220°C. Heat the oil in a large frying pan and gently cook the onion until soft and translucent, about 10 minutes. Add the mushrooms and fry until golden, stirring frequently for about 4 minutes. Tip in the garlic and cook for another few minutes. Transfer the mixture to a plate, then fry the beef for 5–7 minutes until browned. Season and then return the vegetables to the pan. Stir through the herbs, paprika, tomato purée and flour. Cook for about 3 minutes, then pour in 125ml water and remove from the heat.
  3. Roll out the dough on a lightly floured surface and use to line a 24-cm fluted pie dish. Blind bake by scrunching up a circle of greaseproof baking parchment and placing on top of the dough. Fill with baking beans, dried beans or rice. Bake for about 10 minutes until golden, then remove the baking parchment and beans.
  4. Stir the eggs and grated cheese through the beef mixture, then spoon into the pie case. Reduce the oven temperature to 180°C and bake for 20–25 minutes, until golden and the filling is cooked through. Serve with a crunchy salad, dressed with a sharp mustardy dressing.
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