Appenzell Onion Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 0.5 ½ pack baking powder
- 100 g low-fat quark
- 3 tablespoon milk
- 4 tablespoon oil
- salt
- pepper
- 500 g onion (s)
- 100 g ham, diced, or streaky, smoked bacon
- 1 teaspoon, leveled marjoram, dried
- 200 g sour cream
- 1 egg (s)
- 100 g Appenzeller, rated
- Marjoram, for garnish
Print Recipe
Pin Recipe Instructions
- Mix the flour and baking powder, add the quark, milk, 3 tablespoons of oil and about 1/2 teaspoon of salt and knead everything until smooth.
- Peel the onions and cut them into rings. Dice the bacon. Heat 1 tablespoon of oil, leave the bacon in it until crispy, then remove it. Fry the onions in bacon fat in portions until golden, season with salt, pepper and marjoram.
- Roll out the dough on a floured work surface into a circle (approx. 30 cm) and place in a greased and floured quiche dish, push the dough up a little at the edge. Spread the onions and bacon on top.
- Whisk the sour cream with the egg and season with salt and pepper. Spread the sour cream on the onions and sprinkle the quiche with the cheese.
- Bake the quiche in the preheated oven (electric stove 200 ° C, convection 175 ° C, gas level 3) for 30 - 40 minutes.
- Garnish with marjoram and cut into 12 pieces.
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