Apple and onion cake with quark base

Ingredients for 1 servings:

• 600 g onion(s)
• 150 g spring onions
• 300 g apples, red
• some lemon juice
• 50 g bacon, streaky, smoked
• 1 tbsp rapeseed oil
• Iodized salt
• pepper
• Fat for the mold
• Flour for the mold
• 100 g wheat flour
• 50 g spelt flour
• 100 g low-fat curd cheese
• 2 tsp baking powder
• 3 tbsp rapeseed oil
• 3 tbsp milk, low-fat
• 1 pinch(s) of iodized salt
• Fat for the mold
• Flour for the mold
• 2 tbsp breadcrumbs
• 50 g cheese (Emmental), grated
• ½ bunch thyme
• 200 g cream
• 100 ml milk, low-fat
• 2 eggs
• some nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

The classic with a twist – a delight both hot and cold

For the base, mix the flour with the baking powder. Knead the low-fat quark, 3 tablespoons of oil, 3 tablespoons of milk, and 1 pinch of iodized salt into a smooth dough. Grease and flour a tart or springform pan (approx. 28 cm) and line it with the dough. Prick the base several times with a fork and sprinkle with the breadcrumbs and Emmental cheese. For the topping, core the apples and cut them into eighths. Drizzle with lemon juice to prevent the apple slices from browning. Finely slice the onions and spring onions. Dice the bacon and fry in 1 tablespoon of oil until crispy. Remove from the pan and set aside. Sauté the onions and spring onions in the frying fat, season with salt and pepper, and stir in the bacon cubes. Let cool. For the topping, pick the leaves from the washed and shaken-dry thyme. Whisk together the cream, milk, eggs, iodized salt, pepper, and nutmeg. Spread the onion and bacon mixture onto the dough, then scatter the apple pieces on top. Pour the topping over the topping. Bake in an oven preheated to 175°C on the middle rack for about 50-60 minutes. Tip: If you’re having guests, you can easily prepare the dough and topping a day in advance and then just pop it in the oven.