Tomato quiche

Ingredients for 4 servings:

• 200 g spelt wholemeal flour, finely ground
• 150 g quark (low-fat quark)
• 80 g butter
• Salt
• 2 eggs
• 125 g cream cheese with herbs
• 200 g quark (low-fat quark)
• White pepper, freshly ground
• Nutmeg, freshly grated
• 500 g tomatoes, small (cherry tomatoes)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Quickly knead the flour, quark, butter, and a pinch of salt into a smooth dough. Cover and chill in foil for about 30 minutes. Grease and flour the pan. Preheat oven to 200°C (400°F). Roll out the dough, line the pan, and form a rim about 1cm high. Prick the base several times. Pre-bake for about 10 minutes (center, fan oven 180°C (350°F). Separate the eggs. Mix the cream cheese with the quark and egg yolks, season to taste. Beat the egg whites until stiff, and fold in. Spread the mixture over the base. Wash the tomatoes, halve them, remove the stem ends, and press them, curved side up, into the cheese foam. Bake in the oven for about 30 minutes until done.