Ham, herbs and onion cake

Name: Ham, herbs and onion cake
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 4-5 vegetable onions (approx. 1,5 kg); 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Parmesan cheese; 3 Stem(s) flat leaf parsley; 1 Pot of thyme; 4 Sage leaves; 300 g Flour; 150 g Low-fat curd; 1 package Baking Powder; 6 TABLESPOONS + 125 ml milk; 6-7 TABLESPOONS Oil; 3 Eggs (size M); 100 g Parma ham; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

4-5 vegetable onions (approx. 1,5 kg)
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Parmesan cheese
3 Stem(s) flat leaf parsley
1 Pot of thyme
4 Sage leaves
300 g Flour
150 g Low-fat curd
1 package Baking Powder
6 TABLESPOONS + 125 ml milk
6-7 TABLESPOONS Oil
3 Eggs (size M)
100 g Parma ham
7-10 Tbsp Grease

Directions

1
Onions peel, in columns cut. Heat butter. Fry the onions for about 8 minutes. Season with salt and pepper, let cool down a little. Grate parmesan.
2
Wash and chop the herbs. Knead flour, quark, baking powder, 6 tablespoons of milk, oil, herbs and a little salt. Roll out on a greased baking tray. Spread onions on it. Sprinkle with parmesan. Whisk eggs and 125 ml milk. Season with salt and pepper. Drizzle over the onions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
3
Sprinkle with parmesan. Whisk eggs and 125 ml milk. Season with salt and pepper. Drizzle over the onions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve with Parma ham