Tomato quiche with onions

Ingredients for 1 servings:

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

Instructions

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

Mediterranean and delicious, for about 6 people, for a 28 cm springform pan

Knead the dough from almonds, flour, quark, olive oil, 1 tablespoon rosemary, and 1 tablespoon salt. Line a 28cm springform pan with the dough and bake at 200°C for about 15 minutes. Mix the onions, garlic, and diced tomatoes and spread them over the pre-baked dough. Whisk together the eggs, cream, cheese, and 1 tablespoon rosemary. Season with pepper and salt sparingly, and pour evenly over the tomato and onion mixture. Bake at 200°C for 25 minutes.