Onion and tomato quiche with ground pork
very easy
40 mins
40 mins
Ingredients
- 1 collar Spring onions
- 175 g Onion
- 400 g cherry tomatoes
- 2 TABLESPOONS Oil
- 350 g Pork sausage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 100 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
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean and wash the spring onions and cut the light and green parts separately into wide rings. Peel, halve and chop the onions. Wash and halve the tomatoes. Heat oil in a pan. Fry the ground pork for about 4 minutes until crumbly. Add diced onions and fry for another 3-4 minutes. Add light leek onion rings and tomatoes, fry briefly. Remove from heat, season with salt and pepper
- 2
Mix eggs and sour cream and season with salt and nutmeg. Grease a quiche dish (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 at the edges inwards until it is knobbly. Spread the onion-mett-tomato mixture on the dough and pour egg-cream over it
- 3
Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for approx. 20 minutes, cover the surface with aluminium foil after approx. half the baking time. Sprinkle with spring onion green before serving
Nutrition Facts
350 kcal
27 g
19 g
17 g
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