Appenzeller onion cake

Ingredients for 1 servings:

• 150 g flour
• ½ pack of baking powder
• 100 g low-fat curd cheese
• 3 tbsp milk
• 4 tbsp oil
• salt and pepper
• 500 g onion(s)
• 100 g diced ham or streaky smoked bacon
• 1 tsp, sautéed marjoram, dried
• 200 g sour cream
• 1 egg(s)
• 100 g Appenzeller, grated
• Marjoram for garnishing
• Flour for the work surface
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour and baking powder, add the quark, milk, 3 tablespoons of oil, and about 1/2 teaspoon of salt, and knead until smooth. Peel the onions and slice into rings. Dice the bacon. Heat 1 tablespoon of oil, fry the bacon in it until crispy, then remove from the pan. Fry the onions in batches in the bacon fat until golden brown, season with salt, pepper, and marjoram. Roll out the dough into a circle (about 30 cm) on a floured work surface and place in a greased and floured quiche dish, pressing the dough up slightly at the edges. Spread the onions and bacon on top. Whisk the sour cream with the egg and season with salt and pepper. Spread the sour cream mixture over the onions and sprinkle the quiche with the cheese. Bake the quiche in a preheated oven at 200°C top/bottom heat (175°C fan, gas mark 3) for about 30-40 minutes. To serve, garnish with marjoram and cut into 12 pieces.