Preparation time about half an hour:
Knead the butter until soft, make a dough with the remaining ingredients, rest a little, roll it out and line a fruit tart pan with it, cut the edge small. Prick the bottom of the dough a few times with a fork. Clean the spring onions, cut one half into rolls, the other half into pieces. Remove the skin from the onions, cut them into strips and sauté them together with the spring onion rolls in hot olive oil until translucent. Remove garlic from peel and press finely. Chop parsley and chives. Grate thyme, halve bacon slices and cut cheese into slices.
Beat eggs well, add garlic, chives, sour cream, parsley, thyme, season with sea salt, pepper and mix well onions with spring onion rolls. Now fill into the pie dish. Spread leek pieces and bacon slices evenly on top, cover with cheese slices, season with pepper and bake in the oven at 180 °C for about 45 to 50 minutes until golden brown. Now turn out, cut into cake pieces and serve with Federweissen (new wine).
647 Kcal – 51 g fat – 20 g egg white – 27 g carbohydrates – 1, 5 Be nutrient quotient: 19
Our tip: It is best to use fresh herbs for a particularly good aroma!