Low-calorie onion cake

Ingredients for 1 servings:

• 150 g low-fat curd cheese
• 1 egg(s)
• 1 tsp baking powder
• some salt
• 200 g flour
• 1 kg onion(s)
• 2 cloves garlic
• 4 eggs
• 300 g natural yogurt (3.5% fat)
• 125 g ham, diced
• 1 tsp oil
• 1 tbsp cornstarch
• some nutmeg
• e.g. salt and pepper
• 2 tsp mustard
• e.g. margarine, for the form
• possibly breadcrumbs, for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

with shortcrust pastry base, just 240 kcal/piece, almost no fat

Mix the dough ingredients with your hands and knead vigorously into a dough. Shape the dough into a ball and wrap it in cling film and let it rest in the refrigerator for about 45 minutes. Meanwhile, chop the onions and garlic as finely as possible. Remove the dough from the refrigerator and preheat the oven to 200°C (top/bottom heat) (recommended for crispy crusts, but 180°C fan-assisted oven also works). Heat a teaspoon of oil in a non-stick pan and fry the onions and garlic until translucent but not crispy. Finally, stir in the diced ham and fry for a minute. Transfer everything to a bowl and let it cool for 5 minutes. Mix the yogurt with the cornstarch to prevent it from becoming too runny. Add the eggs and spices and whisk to combine. Line the bottom of the dish with baking paper and spread a thin layer of margarine halfway up the sides. If using, spread breadcrumbs on the sides and the baking paper. Roll out the dough, place it in the pan, and press up the edges. Combine the yogurt mixture with the onion mixture and pour it into the pan on top of the dough. Bake for 45 minutes at 200 (180)°C. Let the cake cool briefly. It makes 8 slices. One slice has only 240 kcal.