Mediterranean quiche made from quark and oil dough with goat cheese

Ingredients for 1 servings:

• 125 g quark
• 5 tbsp sunflower oil
• 5 tbsp milk
• 1 tsp salt
• 250 g flour
• ¾ pack of baking powder
• 400 g tomatoes, chopped
• 2 tbsp sour cream
• 2 eggs
• 2 garlic cloves
• 1 eggplant(s)
• 1 zucchini
• Olive oil for frying
• 150 g goat cheese
• 50g pancetta
• salt and pepper
• n. B. Herbs of Provence

Instructions

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

for a 30cm quiche dish

Using the dough hook of a hand mixer, prepare a dough from quark or 175g drained natural yogurt, sunflower oil, milk, salt, and flour. You can replace one-third of the flour with wholemeal flour for a crispier result. Place the dough crumbs into a greased 30cm quiche dish and press them into the dish with your fingers. Form a rim and prick the base several times with a fork. For the filling, mix the tomatoes, sour cream, eggs, garlic, and spices and spread them over the dough. Cut the zucchini and eggplant into thick slices and fry them in batches in a pan with olive oil until soft and lightly browned. Then spread them over the tomato mixture. Thinly slice the goat cheese and very thinly slice the pancetta, and spread them over the quiche. Bake in an oven preheated to 200°C (top/bottom heat) for about 20 minutes on the middle rack.