John Myers
Contents
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Ingredients
- 150 g Spelt flour, also whole grain possible
- 2 tsp Baking powder
- 100 g Low fat quark
- 3 tbsp Milk
- 4 tbsp Oil
- Salt pepper
- 500 g Onions
- 100 g Diced bacon
- 200 g Sour cream
- 1 Egg
- 100 g Freshly grated Appenzeller cheese
- 1 tsp Dried marjoram
- 0,5 tsp Ground caraway seeds
Instructions
- Cut the peeled onions into thin rings. Heat 1 tablespoon of oil in a pan and drain the bacon in it, then remove and set aside. Fry the onion rings in the frying fat for a few minutes until golden. Season with salt, pepper, caraway seeds and marjoram. Remove from heat and stir in the bacon cubes again.
- In the meantime, mix the flour and baking powder for the dough. Knead with quark, 1/2 teaspoon salt, milk and 3 tablespoons oil to form a smooth dough. Roll out into a large circle on a floured work surface and then line a prepared quiche dish (greased, floured, diameter approx. 30 cm) with it. Pull up one edge.
- Spread the onion and bacon mixture on the dough.
- For the topping, mix the crème with the egg, season with salt, pepper and then spread over the onions. Sprinkle with grated cheese. Bake in the preheated oven at 200 degrees (or fan oven 175 degrees) on the middle rack for about 30 - 40 minutes.
- Serve lukewarm or cold, cut into pieces. This fits z. B. Salad
Nutrition
Serving: 100gCalories: 148kcalCarbohydrates: 5gProtein: 3gFat: 13g
