Meat quiche

Today, I decided to not go grocery shopping, and just make a dish out of the few things left in my fridge. In my drawer, I found a powder pie base - I do not know why I ever bought this, making it yourself is not at all difficult, but it was probably cheap. Well, this was then my base, and in the fridge I had eggs, some bell peppers and a pack of minced beef.

Actually this dish was almost free, since the meat, which I brought home from Netto the other day, I had accidentally stolen. I do not know, how I succeeded on this, but I suspect it to be among my other groceries when packing, although I am pretty sure I did not pay for it. This gives me a bad conscience, but what should I do, I was already home, and of cause it should not go to waste.  - On top of all, it was also organic, which I do not usually buy in Netto. If I want to buy some good organic meat, I would go to the butcher instead.

Well to make an already too long story short, I fried some onions in a pan, added the beef, and mixed in chopped green bell pepper at last. I seasoned the meat with some different spices, cumin, chili powder, ramsons powder, and of cause salt and pepper. It smelled nice, so my expectations was actually okay high.

I added the meat mix on top of the pie base and poured eggs mixed with some milk on top. To finish it off I arranged finely sliced red bell pepper on top. The results looked as below, which I actually find pretty nice.

My problem with this dish is that pretty much every time I make a pie, I do not feel satisfied with the bottom of the pie. I know the dough is cooked through, but it is always a little gooey. I am not sure whether it is actually possible to make it crisp - I have not found the secret yet. Also, even though the meat mix smelled very nice, I would still like the pie to have much more flavor. Maybe the secret to this, is just to double my spices.

Bonus post: The other day, I decided to make my boyfriend Tiramisu - he says I make it way so seldom, so I suspect he very much likes it :)

For this I use the Danish brothers Price's recipe, but I exchange some things. Although Danish eggs have been confirmed Salmonella free, I usually use pasteurized eggs. I used a whole vanilla pod and instead of topping off with cocoa, I like to use grated chocolate. I think cocoa powder is too bitter, so 70% chocolate fits my taste better. Oh yeah, and instead of Amaretto I use Kahlua.

Remember that the Tiramisu needs to settle in the fridge for at least a couple of hours, and ideally a couple of days - believe me.

This recipe has actually gotten several of my friends and family to like Tiramisu, though they all stated up front that they did not like it.