Summary

Ingredients

• 350 g veetable onion (s)
• salt and pepper
• 2 tablespoon sunflower oil
• 4 stalks savory
• 0.5 teaspoon ½ caraway seeds, whole
• 60 g cheese (Grana Padano), freshly rated
• 3 egg (s) (size M)
• 150 g whipped cream
• 1 teaspoon butter
• 1 teaspoon flour
• 1 pck. Of pizza dough from the refrigerated shelf
• 1 pear (s)
• 1 tablespoon lemon juice
• 2 tablespoon walnuts
• some sugar
• some watercress
• Butter for the mold
• Flour for the mold

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Instructions

1. Peel the onions, cut into fine strips and season a little salt. Rinse the savory, shake dry and chop.
2. Heat the sunflower oil in a pan and stew the onions over a medium heat for 10 minutes. Add the savory and caraway seeds and simmer for another 2 minutes. Then let it cool down.
3. Mix the cheese, eggs and cream together. Spread a thin layer of butter on a quiche pan and dust with flour. Roll out the pizza dough and line the pan with it.
4. Rinse the pear, cut into wedges, remove the core and turn the wedges in lemon juice. Roughly chop the walnuts.
5. Preheat the oven to 220 ° C top / bottom heat (convection: 200 °). Mix the cheese-egg-cream with the onions, season with a little salt, pepper and a pinch of sugar and spread on the pizza dough. Spread the pear wedges on top, press in a little and sprinkle with the chopped walnuts.
6. Bake the quiche in the preheated oven for about 20 minutes. Rinse the watercress, shake dry and garnish the onion cake with it.