Meatball Quiche

Meatball Quiche


Servings: 4
Ingredients Preparation

1 pound [454 g] lean ground beef
1 cup [250 mL] fine breadcrumbs
1 egg, beaten
1 teaspoon [5 mL] dried oregano
3 tablespoons [45 mL] finely chopped fresh parsley
1 teaspoon [5 mL] finely chopped fresh chives
1 teaspoon [5 mL] paprika
1 teaspoon [5 mL] garlic salt
3 tablespoons [45 mL] olive oil
6 large eggs
1/2 cup [125 mL] light cream [15%]
1 teaspoon [5 mL] grated nutmeg
1 tablespoon [15 ml] finely chopped fresh chervil
1 tablespoon [15 mL] finely chopped fresh parsley
1 [8-inch / 20-cm] pie shell
Salt and pepper, to taste



Preheat oven to 350°F [180°C].
Into a bowl, mix together ground beef, breadcrumbs, beaten egg, dried oregano, freshly chopped parsley and chives, paprika and garlic salt.
Pepper then shape mixture into 12 meatballs; roll in flour to coat.
Heat olive oil into a large frypan.
Brown meatballs on all sides, apart over medium heat, turning often.
Remove from heat and reserve.
Into a large bowl, whip together eggs, cream, grated nutmeg and fresly chopped chervil and parsley.
Salt and pepper mixture; pour into pie shell.
Evenly top with meatballs.
Bake into preheated oven for approximately 40 minutes, until pie crust is golden and filling set.
Remove from oven.
Leave to rest for 5 minutes before serving.