Tomato quiche Bol. Cernigovka

Ingredients for 2 servings:

• 150 g corn, ground
• 50 g amaranth, ground
• 50 g brown rice, ground
• 1 pinch(s) of cane sugar
• ½ tsp herbal salt and salt
• 100 g quark, 0.5%
• 1 tbsp butter
• 100 ml wine, white Burgundy
• 1 tsp Balsamic vinegar Bianco
• 250 g spring onions
• 1 tbsp butter
• 600 g tomatoes
• pepper
• 200 g sour cream
• 200 g sheep’s cheese (feta)
• 2 eggs
• 10 black olives in brine, pitted
• possibly herbal salt or brine from the cheese
• Paprika granules
• Butter, for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Preparation of the base: Knead together 150g ground corn, 50g ground amaranth, 50g ground brown rice, 1 pinch of raw cane sugar, 0.5 tsp herb salt + salt, 100g quark, 1 tbsp butter, 100ml white Burgundy, 1 tsp balsamic bianco, wrap in baking paper and refrigerate for approx. 30 minutes. Preparation of the filling: Cut the spring onions into rings and sauté briefly with/in 1 tbsp butter. Remove the tomato blossoms, quarter them, and slice the olives. Puree the feta cheese in sour cream with 2 eggs. Grease two 1 liter ovenproof bowls with butter, divide the dough and place it in the bowls, cover the base and sides, add the tomato quarters, olives and the sautéed spring onions, then pour the cream/feta egg mixture on top and sprinkle with paprika granules. Bake in a cold oven at 140°C for about 40 minutes. My own recipe