High-protein taco pie with a cauliflower crust

How to make it

1. 1

   Preheat the oven to 200°C.

2. 2

   Finely grate the cauliflower (or blitz it in a food processor) and microwave for 3 minutes. Squeeze out the liquid thoroughly in a clean tea towel.

3. 3

   Mix the squeezed cauliflower with the egg and a little salt and pepper. Press the mixture into a pie dish and blind-bake in the oven for 12-15 minutes until the crust has taken on a little colour.

4. 4

   Heat the olive oil in a frying pan over a medium-high heat. Chop the onion and fry it with the crushed garlic and minced beef until the mince is cooked through.

5. 5

   Add the taco seasoning and a splash of water. Simmer for 2 minutes until reduced.

6. 6

   Whisk the cooking cream and quark together in a bowl.

7. 7

   Fill the pie crust with the taco mince, sweetcorn and halved baby plum tomatoes.

8. 8

   Pour the cream mixture over the mince and top with grated or sliced mozzarella.

9. 9

   Bake in the middle of the oven for about 15 minutes until the cheese has melted and turned golden.