Sorrel and potato quiche

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g shortcrust pastry (pâte brisée)
• 2 ½ onion
• 3 150 g sorrel
• 4 100 g cooked meat
• 5 3 tablespoons olive oil
• 6 3 cookeds potatoes
• 7 300 g quiche filling mixture
• 8 30 g grated cheese
• 9 salt
• 10 pepper
• Total weight: 1,470 grams

Times:

Preparation	Cooking	Start to finish
45 min.	30 min.	1 hour 15 min.

Step by step recipe

• 1: Place a 22 cm (9-inch) diameter tart tin or circle on a sheet of baking paper on a baking sheet.
  Spread with 300 g shortcrust pastry (pâte brisée) and fill the mold.
  Refrigerate until ready to use.
• 2: Prepare and chop ½ onion.
  Set aside.
• 3: Prepare and spin-dry 150 g sorrel.
• 4: Cut 100 g cooked meat (here a leftover pork roast) into small pieces.
• 5: In a large frying pan over medium heat, pour in 3 tablespoons olive oil and, when hot, add the chopped onion, salt and pepper.
  Cook for 1 minute, without browning.
• 6: Add sorrel...
• 7: ...and stir regularly to "melt" the sorrel, which reduces enormously.
• 8: Add the small pieces of meat, stir and cook for 1 or 2 minutes.
• 9: Preheat oven to 200°C (390°F).
  Cut 3 cookeds potatoes into slices, and line the bottom with the shortcrust pastry you've taken out of the fridge.
• 10: Spread the onion-oseal-meat mixture over the top.
• 11: Pour over 300 g quiche filling mixture.
• 12: Finish with a sprinkling of 30 g grated cheese...
• 13: ...and bake at 200°C (390°F) for approximately 25-30 minutes.
• 14: Enjoy hot or cold.

Remarks

The amount of sorrel is indicative, so use as much as you like.
The small pieces of meat can be replaced by lardons, grilled beforehand, or even omitted for a vegetarian version...

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