Onion and tomato quiche with ground pork
very easy
40 mins
40 mins
Ingredients
- 1 collar Spring onions
- 175 g Onions
- 400 g cherry tomatoes
- 2 TABLESPOONS Oil
- 350 g Pork sausage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 250 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)
- 50 g green olives without stone
- 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 diagonal rings. Peel, halve and chop the onions. Wash, clean 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 spring onions and tomatoes, fry briefly. Remove from heat, season with salt and pepper
- 2
Mix eggs and sour cream, 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 protruding dough at the edge inwards. Spread the onion-mett-tomato mixture on the dough, 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 foil after approx. half the baking time
- 4
Drain the olives and chop them finely. Mix 150 g sour cream and olives, season with salt and pepper. Remove quiche from oven and sprinkle with spring onion green before serving. Add sour cream
Nutrition Facts
410 kcal
28 g
25 g
18 g
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