1. Preheat the oven to 200°C (390°F). Line a (deep) baking sheet (about 40x30cm) with baking parchment or grease. Set aside.

2. For the dough, add the quark together with the eggs and olive oil to a large bowl and mix until well combined. Mix the flour with baking powder and salt. Add to the bowl and knead until you get a nice smooth dough. Roll out on a floured surface to the size of the baking sheet, transfer, press to the bottom, sides and corners of the baking sheet and prick several times with a fork. Set aside.

3. Peel the onions, half lengthwise and cut into slices. Dice the bacon finely. Mix the eggs with sour cream (Schmand), and milk in a large bowl. Add the onions and bacon, mix well and season with salt, pepper and caraway seeds (optional). Pour that mixture on top of the dough and spread evenly. Bake for about 30-35 minutes until the edges get a nice golden color. Take out of the oven, sprinkle with some chopped parsley and serve hot.