Tomato and onion quiche

Ingredients for 6 servings:

• 125 g ground almonds, alternatively wholemeal spelt flour
• 125 g spelt flour (wholemeal)
• 100 ml olive oil
• 250 g low-fat curd cheese
• 1 tbsp, leveled sea salt, coarse
• 2 tbsp rosemary
• some salt and pepper
• 1 jar of dried tomatoes in oil, approx. 200 g
• 4 eggs
• 2 large onions
• 1 garlic clove(s)
• 200 ml cream
• 200 g cheese, grated

Instructions

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

Low-carb

Knead the dough from quark, olive oil, flour, 1 tablespoon of rosemary, and 1 tablespoon of salt. Line a 28 cm springform pan with it, and bake at 200 degrees Celsius for about 15 minutes. Finely chop the onion and garlic. Drain the tomatoes well, pat dry if necessary (they shouldn’t be too oily), and cut into small cubes. Mix everything together and spread on the pre-baked crust. Whisk together the eggs, cream, and cheese with 1 tablespoon of rosemary, season with pepper, and a little salt (depending on the type of cheese), and pour evenly over the tomato and onion mixture. Bake at 200 degrees Celsius for about 25 minutes. Crispy on the outside, juicy on the inside. Also delicious warm or cold! Tip: Replace the sun-dried tomatoes with 200 g of canned tuna; it also tastes great and juicy!