Onion-pepper quiche

Name: Onion-pepper quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 750 g Vegetable Onions; 1 red pepper; 6 TABLESPOONS Oil; 1 TABLESPOON Caraway seeds; 125 g Low-fat curd; 5 Eggs (Gr. M); 4 TABLESPOONS Milk; 7-10 Tbsp salt, pepper, rose paprika; 225 g Flour; 1 TEASPOON Baking Powder; 150 g Fresh cream; 7-10 Tbsp Grease; 7-10 Tbsp Parsley z. Garnish

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

750 g Vegetable Onions
1 red pepper
6 TABLESPOONS Oil
1 TABLESPOON Caraway seeds
125 g Low-fat curd
5 Eggs (Gr. M)
4 TABLESPOONS Milk
7-10 Tbsp salt, pepper, rose paprika
225 g Flour
1 TEASPOON Baking Powder
150 g Fresh cream
7-10 Tbsp Grease
7-10 Tbsp Parsley z. Garnish

Directions

1
Onions peel and cut into pieces. Clean, wash and cut the peppers into pieces. Steam onions in 2 tablespoons of hot oil for about 10 minutes. Add paprika and caraway seeds after about 5 minutes and cook
2
Mix quark, 1 egg, milk, 4 tablespoons of oil and salt. Mix flour and baking powder, knead in. Mix crème fraîche and 4 eggs, season with salt, pepper and rose paprika
3
Pour the dough into a greased ovenproof dish (e.g. pizza dish or pan; approx. 26 cm Ø), raise the rim a little. Fill in vegetables, pour egg icing over it. Bake the cake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 40-45 minutes. Garnish with parsley
4
Drink: Country wine or beer