Hearty curry pie

Name: hearty curry pie
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 5 slice frozen puff pastry; 3 el traditional olive oil; 400 g fresh Italian stir fry vegetables; 175 g Quorn pieces; 3 el Indian curry paste Tandoori; 4 medium sized egg; 30 g coconut cream; 3 el tap water; 150 g grated mature cheese

Hearty curry pie, Italian stir-fry mix, Quorn, santen and mature cheese.

Ingredients

5 slice frozen puff pastry
3 el traditional olive oil
400 g fresh Italian stir fry vegetables
175 g Quorn pieces
3 el Indian curry paste Tandoori

4 medium sized egg
30 g coconut cream
3 el tap water
150 g grated mature cheese

Kitchen Stuff

1 quiche or cake mold (Ø 26 cm, no spring form)

Directions

Let the puff pastry thaw according to the instructions on the package.
Preheat the oven to 200 ° C or gas oven setting 4.
Heat the oil in the frying pan and fry the stir-fry vegetable for about 4 minutes. Scoop the Quorn and curry paste through and remove from the heat.
Grease the cake tin and cover with the puff pastry. Divide the Quorn vegetable mixture over the bottom.
Beat the eggs with the santen, water and cheese. Pour the egg mixture over the quiche.
Bake the quiche in the middle of the oven in approx. 30 min. Until done and golden brown.