Lentil quiche with orange sauce

Ingredients for 6 servings:

• 150 g quark
• 150 g flour
• 150 g butter, cold
• 2 tsp curry
• some salt
• Fat for the mold
• 2 tbsp olive oil
• 2 onions, diced
• 2 garlic cloves, crushed
• 250 g lentils, red
• 1 piece(s) ginger, walnut-sized, chopped
• 400 g tomatoes, chopped,
• 500 ml broth
• 250 ml milk
• 3 eggs
• 150 ml orange juice
• 1 ½ tbsp butter
• 3 tbsp brown sugar
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the dough, make a dough from the ingredients and line a greased springform pan with it. Pull up one edge. For the topping, fry the onions and garlic in oil, add the lentils and ginger. Deglaze with meat stock, season, and add the tomato pieces. Simmer for 15 minutes. Pour the mixture into the pastry-lined springform pan. Whisk the eggs with the milk and pour over the lentils. Bake in the oven at 190°C (top/bottom heat) for 35 minutes. For the orange sauce, caramelize the sugar, add the juice and butter, and simmer slightly. If the sauce is too thin, you can thicken it slightly with cornstarch.