Apple and onion quiche

Ingredients for 6 servings:

• 200 g flour
• ½ tsp salt
• 1 tsp baking powder
• 100 g quark
• 4 tbsp milk
• 4 tbsp oil
• Butter, for the mold
• 150 g bacon, streaky
• 400 g onion(s)
• 1 tbsp butter
• 4 apples, sour
• 200 g sour cream
• 80 g cheese (Emmental), grated
• 100 g crème fraîche
• 3 eggs
• 50 g walnuts, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

In a bowl, mix the flour with salt and baking powder. Add the quark, milk and oil and knead everything well into a smooth dough. Chill for 20 minutes. Meanwhile, cut the bacon into fine strips. Peel and thinly slice the onions. Fry the bacon in a pan (with little or no fat), remove and set aside. Heat the butter in the pan and sauté the onions until translucent. Remove the pan from the heat. Peel and quarter the apples, remove the cores and cut the flesh into thin slices. Add to the onions in the pan and sauté briefly. Whisk together the sour cream, crème fraîche, eggs, pepper and salt. Preheat the oven to 200°C and grease a springform pan or quiche dish (26 cm diameter) with butter. Roll out the dough into a circle on a floured surface and place it in the dish, pressing up a 2 cm high edge. Spread the filling (onions, apples, bacon, Emmental cheese, walnuts) over the pastry base and drizzle evenly with the egg sauce. Bake on the lowest rack in the oven for 40 minutes.