Tomato quiche

Ingredients for 8 servings:

• 250 g wheat flour
• 1 pinch of baking powder
• 250 g butter or margarine
• 250 g low-fat curd cheese
• 200 g cooked ham
• 1 kg beefsteak tomatoes
• salt and pepper
• Herbs of Provence
• 1 onion(s)
• 1 garlic clove(s)
• 150 g crème fraîche
• 2 eggs (size M)
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 20 minutes

extremely tasty

For the dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the butter or margarine and the quark. Using the dough hook on a hand mixer, mix the ingredients thoroughly, first on the lowest speed, then on the highest speed. Then, on a floured surface, knead into a smooth dough, roll out into a 1/2 cm thick rectangle, and fold it over. Wrap the dough in cling film and chill for 1 hour. Roll out the dough again on the floured surface, fold it over again, and wrap it in cling film and chill for another hour. Repeat this process. Roll out the dough on the bottom of a springform pan (28 cm diameter, greased bottom), close the springform pan, and press the dough up the edges about 2 cm. Or you can use a quiche pan (28 cm diameter); I think that looks better. For the topping, dice the ham and spread it over the dough base. Slice the tomatoes and arrange them on top of the dough like roof tiles. Season with salt, pepper, and Provençal herbs. For the topping, peel the onion and finely grate it. Peel the garlic and press it through a garlic press. Mix the crème fraîche with the grated onion, garlic, and eggs, and season with salt and pepper. Pour this mixture over the tomato slices. Place the dish on the rack in the oven preheated to 180°C. Bake the quiche for 30 minutes.