Sauerkraut quiche

Ingredients for 4 servings:

• 1 can sauerkraut, approx. 800 g
• 1 stalk(s) leek
• 150 g cherry tomatoes
• 200 g sour cream
• 100 g low-fat curd cheese
• 100 g diced ham
• 200 g flour
• 3 eggs
• 5 tbsp oil
• 4 tbsp milk
• 2 tsp baking powder
• Fat for the mold
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with quark-oil dough

Drain the sauerkraut well. Trim, wash, and slice the leeks, then wash and halve the tomatoes. Whisk the eggs with the sour cream and season with salt and pepper. Heat 1 tablespoon of oil in a pan and lightly fry the sauerkraut. Add the leeks, tomatoes, and ham and fry for a few minutes. Then let the mixture cool slightly. Now mix the quark with milk, 4 tablespoons of oil, and a good pinch of salt. Mix the flour with the baking powder and stir in. Knead the mixture into a dough with a mixer. Preheat the oven to 200 degrees Celsius (top/bottom heat) and grease a 24 cm tart or springform pan. Roll out the quark and oil dough, pour it into the pan, and press down the raised edges. Spread the sauerkraut mixture on top and pour the egg mixture over it. Bake for about 35 minutes.