Summary

Ingredients

For the dough:

• 300 grams flour
• 2 tablespoon paprika powder
• salt and pepper
• 150 g butter
• 3 tablespoons water

For the filling:

• 2 red pepper (s)
• 1 bunch spring onion (s)
• 125 g bacon, diced or ham
• 1 tablespoon oil
• 3 egg (s)
• 3 tablespoon flour
• 500 g quark
• 250 g ricotta or cream curd
• 1 packet parsley, frozen
• 200 g cheese, rated to taste
• salt and pepper
• nutmeg

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Instructions

1. Grease a 26 or 28 cm diameter springform pan and refrigerate.
2. Prepare the shortcrust pastry and use about 2/3 of it to line the springform pan so that an edge is about 3 cm high. Wrap the rest of the dough in foil and put both in a cool place.
3. Remove the core from the peppers and dice them, clean the spring onions and cut into rings.
4. Leave the bacon in a pan, add the oil and sauté the vegetables in it for about 5 minutes so that they already lose a lot of their volume.
5. Meanwhile preheat the oven to 180 ° C top / bottom heat.
6. Beat the eggs with the flour, stir in the quark and ricotta, then parsley and cheese.
7. Then stir in the vegetable and bacon mixture and season with salt, pepper and nutmeg. Place in the springform pan on top of the dough and smooth out.
8. Now pluck small plates from the rest of the dough and place them on the quark mixture.
9. Bake the cake in the preheated oven for about 45-50 minutes.