Onion and tomato quiche with bacon

Name: Onion and tomato quiche with bacon
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 collar Spring onions; 1 (approx. 250 g) Vegetable Onion; 300 g cherry tomatoes; 2 TABLESPOONS Oil; 50 g Breakfast bacon in slices; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size M); 200 g Schmand; 7-10 Tbsp grated nutmeg; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 collar Spring onions
1 (approx. 250 g) Vegetable Onion
300 g cherry tomatoes
2 TABLESPOONS Oil
50 g Breakfast bacon in slices
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size M)
200 g Schmand
7-10 Tbsp grated nutmeg
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
7-10 Tbsp Grease

Directions

1
Clean and wash spring onions and cut into wide rings. Peel, halve and chop the onion. Wash and halve the tomatoes. Heat the oil in a pan, fry the bacon in it and take it out.
2
Sauté the vegetable onion in the frying fat for 2-3 minutes. Add spring onions and tomatoes, fry briefly. Remove from heat, season with salt and pepper. Whisk eggs with sour cream, season with salt and nutmeg
3
Grease a quiche mould (24 cm Ø). Place the pizza dough in the quiche tin with baking parchment facing upwards, carefully peel off the baking parchment. Press the dough together at the edges until it is knobbly. Spread the onion and tomato mixture on the dough and pour egg cream over it. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the lower rack for 15-20 minutes. Serve garnished with bacon