Sauerkraut, tomato and leek quiche

Ingredients for 1 servings:

• 1 stalk(s) leek
• 150 g cherry tomatoes
• 1 can sauerkraut (425 ml)
• 3 m.-sized eggs
• 200 g sour cream
• salt and pepper
• 5 tbsp oil
• 100 g lean diced bacon
• 100 g low-fat curd cheese
• 4 tbsp milk
• 200 g flour
• 2 tsp baking powder
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with ham, also tastes good cold

Clean and wash the leeks and cut into rings. Wash and halve the tomatoes. Drain the sauerkraut well. Whisk together the eggs and sour cream. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Sauté the sauerkraut for 3-4 minutes. Add the leeks, diced ham, and tomatoes and saute for about 5 minutes. Season with salt and pepper and let cool slightly. For the dough, mix the quark, milk, 4 tablespoons of oil, and a pinch of salt. Mix the flour and baking powder and add them. Knead everything with the dough hook of a mixer until you have a smooth dough. Grease a tart pan with a removable bottom (24 cm in diameter) (a springform pan will also work). Roll out the dough into a circle (approx. 26 cm in diameter), place it in the pan, and press it down into the edges. Spread the sauerkraut and ham mixture on top. Pour the egg mixture over the dough. Bake in a preheated oven (top/bottom heat 200°C or fan oven 175°C) for about 35 minutes.