Summary

Ingredients

For the dough:

• 300 g spelled flour
• 1 packet tartar baking powder
• 4 medium egg (s)
• 100 ml olive oil
• 1 teaspoon, leveled salt
• 1 pinch (s) sugar
• 250 g quark

For covering:

• 6 egg (s)
• 600 g crème fraîche
• 2 teaspoons, heaped salt
• 0.5 teaspoon ½ sugar
• some pepper
• 1 teaspoon, leveled cumin
• some paprika powder, noble sweet
• some parsley, smooth, chopped
• some oregano
• some chives
• 200 g cheese, rated, e.., Gouda or Emmentaler
• 300 g diced ham, raw or cooked to taste, or salami
• 300 g onion (s)
• 2 bell peppers, red and yellow
• 1 beefsteak tomato (s), ripe

For the topping:

• some butter
• 125 g parmesan (flakes) or finely diced feta cheese

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Instructions

1. Peel and cut 300 g onions (preferably not mild ones) - whether half rings or cubes, depending on your preference. Visually, red onions or shallots also look very good. Core and finely dice the vegetables (peppers and tomatoes). Finely chop the herbs.
2. Preheat the oven to 200 degrees (convection).
3. For the base, put all the ingredients in a bowl and mix well with the dough hook until a tough, creamy dough is formed. Line a deep baking sheet (drip pan) with baking paper and use a scraper to spread the dough evenly on the sheet.
4. For the topping, stir the eggs with the sugar in a bowl until frothy, then add the salt, the spices and crème fraîche and continue mixing. Now mix in the herbs, diced ham, grated cheese, vegetables and chopped onions with the spatula or whisk. For vegetarian cuisine: just leave out the ham. If you prefer normal caraway, you can of course use this instead of cumin.
5. The mass looks very runny, but when baking it thickens with the eggs and cheese. So, no fear. Pour the mixture onto the provided tray with the bottom and distribute it.
6. Finally, sprinkle the parmesan flakes or the feta cubes and spread a few small lumps of butter on the cake. Bake on the middle rack for approx. 25 - 30 minutes.