Red onion quiche with smoked almond pesto

Ingredients for 12 pieces

Filling:
• 600 g medium red onion
• 2 tbsp. Rapeseed oil
• 300 g Greek cream yoghurt
• 3 teaspoons hot mustard
• 3 teaspoons grain mustard
• 3 organic eggs
• Salt, Pepper

Dough:
• 200 g spelled flour (Type 630)
• 2 teaspoons tartar baking powder
• Salt
• 125g low-fat cottage cheese
• 6 tablespoons rapeseed oil
• 6 tablespoons milk spelled flour for editing

Pesto:
• 40 g Smoked Almonds
• 1 clove garlic
• Salt
• 5 stalks basil
• 5 stems of parsley
• Extra virgin olive oil

Addition: Tart-form with removable bottom (28 cm) fat for the mold

Time: 40 min plus cooking time 50 minutes

Preparation

1. For the filling halve the onions. Heat the oil in a large skillet. Onions simmer covered on the cut surfaces over medium heat 15 minutes. Yogurt with mustard, eggs, salt and pepper.

2. For the dough mix flour, baking powder and 1 teaspoon salt. Quark, oil and milk and mix with the flour mixture briefly knead the dough hook of a hand mixer or in a food processor to a smooth dough. Roll out dough on a floured surface round (Ø 32 cm). Turn dough into a greased tart dish.


3. Add yogurt and mustard mixture on the dough. Put in onions with the cut side up and sprinkle with salt. Bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) Bake on the grate on the 2nd shelf from the bottom for 30-35 minutes.

4. For the pesto Smoked Almonds, garlic and 1 pinch of salt, finely shred in a flash hackers. Pluck, add and chop basil and parsley leaves. Olive oil while stirring with a spoon.

5. Let the quiche on a rack to cool for 10 minutes. Cut into pieces and serve with the pesto.

Nutritional information per serving: 266 kcal
• 8 grams protein
• 18 g fat
• 17 g carbohydrates