Summary

Ingredients

For the dough:

• 10 g yeast
• 0.25 teaspoon ¼ sugar
• 125 g flour
• 0.25 teaspoon ¼ salt
• 2 tablespoon fat, (plant cream)

For covering:

• 750 g veetable onion (s)
• 250 ml crème fraîche
• 4 egg (s)
• 1 teaspoon cornstarch
• 100 g cheese, fontina
• Salt and pepper, freshly ground
• 3 tablespoon tomato (s), happened
• 1 beefsteak tomato (s)
• 100 g olives, reen stuffed with anchovies
• oregano

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Instructions

1. Dissolve the crumbled yeast and sugar in 6 tablespoons of lukewarm water. Let go for 10 minutes.
2. Put the flour, salt and vegetable cream in a bowl. Add the yeast and work with the dough hook of the hand mixer to a smooth dough. Cover and let rise for 40 minutes.
3. In the meantime, peel the onions and cut into half rings. Simmer in the hot plant cream for approx. 10 minutes until they are soft. Season with salt and oregano. Let cool down.
4. Mix the créme fraîche with the eggs and cornstarch well. Stir in the finely grated cheese, season with salt and pepper.
5. Grease the quiche pan. Knead the dough briefly. Roll out the size of the shape and line the shape with it. Spread the tomatoes on top, sprinkle the onions over it, cover with the cream mixture.
6. Wash the tomato, cut out the stem end, quarter and slice, halve the olives. Arrange both decoratively on the cake. Bake in the preheated oven at 200 degrees for approx. 40 minutes. Let stand for 10 minutes before cutting.