Leek cake from the wholefood kitchen

Ingredients for 1 servings:

• 150 g quark
• 5 tbsp milk
• 5 tbsp olive oil
• ½ tsp sea salt
• 300 g flour (wholemeal)
• 1 tsp baking powder
• 1 egg(s)
• 1 kg leek, cut into rings
• 300 g onion(s), diced
• 2 cups water
• 3 tbsp mustard seeds
• Sea salt to taste
• 3 eggs
• 1 cup sour cream
• 1 cup of natural yogurt
• pepper
• 200 g cheese, grated
• curry powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter from the quark, milk, olive oil, 1/2 teaspoon sea salt, whole-wheat flour, baking powder, and one egg and pour it into a greased springform pan. The edges should be raised by 3 cm. Sauté the leek, onion, water, and mustard seeds in a saucepan until the leek is tender. Place the vegetables on top of the batter in the springform pan. Mix the three eggs, sour cream, yogurt, and seasonings in a bowl and stir in the cheese. Pour this mixture into the springform pan on top of the leek. Bake in a preheated oven at 150°C for about 1 hour.