Summary

Ingredients

• 1 leek
• 150 g cherry tomato (s)
• 1 can sauerkraut, (425 ml)
• 3 egg (s)
• 200 g sour cream
• salt and pepper
• 5 tablespoon oil
• 100 g bacon, lean, diced
• 100 g low-fat quark
• 4 tablespoons milk
• 200 g flour
• 2 teaspoons baking soda
• Fat, for the shape

Print Recipe Pin Recipe

Instructions

1. Clean and wash the leek and cut into rings. Wash tomatoes and cut in half. Drain the sauerkraut well. Whisk the eggs and sour cream. Season with pepper and salt.
2. Heat 1 tablespoon of oil in a pan. Fry sauerkraut in it for 3-4 minutes. Add the leek, diced ham and tomatoes and fry for about 5 minutes. Season with salt and pepper and let cool down a little.
3. For the dough, mix the quark, milk, 4 tablespoons of oil and a pinch of salt. Mix and add flour and baking powder. Knead everything with the dough hook of the mixer to a smooth dough.
4. Grease a tart pan with a lifting base (24 cm Ø) (a springform pan is also possible). Roll out the dough into a round shape (approx. 26 cm Ø), place in the mold and press against the edge. Spread the sauerkraut and ham mixture on top. Pour the egg over it.
5. Bake in a preheated oven (top / bottom heat 200 ° C or fan oven 175 ° C) for about 35 minutes.