Swabian salt cake

Ingredients for 1 servings:

• 1 dough (yeast dough with 250 g flour)
• 200 ml sour cream
• 100 ml sweet cream
• 1 bunch of spring onions (or very finely chopped onion rings)
• 2 egg yolks
• salt and pepper
• Chives, fresh
• bacon, smoked, diced
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roll out the dough on a baking sheet, pull the edges up to at least 1 cm. Whisk the cream and egg yolk (you can also use a whole egg and one egg yolk, but I still don’t understand the point of that… =) ), season with salt, pepper, and nutmeg. Add the chives to the egg mixture. Spread the chopped spring onions on the dough, then pour the egg cream over it. Sprinkle with more chives, if desired. Bake at 200°C for about 15-20 minutes. The smoked bacon is also added to the egg mixture, but 1.) it’s no longer an original salt cake (but a mundane Quiche Lorraine), and 2.) I’m a vegetarian. My non-vegetarian “roommates” have never complained about my version! You can also use caraway seeds instead of chives, but I don’t like caraway seeds.