Pikanter Kartoffelkuchen mit Speck

Ingredients

• 100 g quark
• 4 Tbsp sunflower oil
• 0.5 tsp Salt
• 200 g Flour
• 1 tsp Baking powder
• sunflower oil (for greasing the pan)
• flour (for dusting)
• 800 g firm potatoes
• 1 large onion
• 1 Tbsp clarified butter
• 120 g bacon cubes
• 150 ml whipping cream
• 150 g crème fraîche
• 100 g grated mountain cheese
• 3 eggs
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 2 tbsp chives sprigs

Instructions

1. 1.

   Knead the quark with oil, salt, flour and baking powder in a bowl into a smooth dough. Add a little cold water if needed. Cover and refrigerate for about 30 minutes.

2. 2.

   Meanwhile wash the potatoes and parboil them in salted water for about 20 minutes until just tender. Let them steam off slightly, then peel and slice. Peel and dice the onion. Heat clarified butter in a large pan and brown the potatoes for about 5 minutes. Then flip, add the onion and bacon cubes and continue browning.

3. 3.

   Whisk together the cream, crème fraîche, cheese and eggs. Season with salt, pepper and nutmeg.

4. 4.

   Preheat the oven to 180 °C fan‑forced. Grease a loaf tin with oil. Roll out the dough on a floured surface and line the tin. Spread the browned potatoes over the dough. Pour the egg mixture over, covering it just slightly, and bake for 40–45 minutes until golden brown. Remove, sprinkle with chives and serve cut into pieces.