Description
Delicious rustic onion cake tray bake – enough to feed a whole bunch of people :)
Ingredients
Scale
For the dough
- 8.8 oz. (250g) low-fat curd cheese (quark)
- 2 medium eggs
- 10 tbsp. olive oil
- 3 cups (400g) all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
For the topping
- 35 oz. (1kg) onions (red and yellow)
- 4.4 oz. (125g) bacon, diced
- 4 medium eggs
- 7 oz. (200g) sour cream (schmand)
- 3.4 fl. oz. (100ml) milk
- salt, pepper, caraway seeds (optional)
- smooth parsley, chopped
Instructions
- Preheat the oven to 390°F (200°C). Line a (deep) baking sheet with baking parchment or grease. Set aside.
- For the dough add the curd cheese (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.
- Peel the onions, half lenghtwise 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 30-35 minutes until the edges get a nice golden color. Take out of the oven, sprinkle with some chopped parsley and serve hot.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12