Keto Flammkuchen (tarte flambée) with a quark base

Keto Flammkuchen with a quark base, topped with low-fat quark, soured cream, onion and cured beef or turkey bacon – savoury, high-protein and with a crisp base from the oven.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 420 kcal per serving
• Protein: 35 g
• Fat: 28 g
• Carbs: 6 g

Ingredients

• 100 g lean cured beef or turkey bacon
• 1 large white onion
• 250 g low-fat quark
• 1 organic egg
• 150 g soured cream or crème fraîche
• 1 tbsp psyllium husk
• Fresh chives
• Black pepper
• 1 tsp olive oil

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Mix the low-fat quark, egg and psyllium husk to make a thick, slightly sticky dough.
2. Line a baking tray with baking paper, brush it lightly with olive oil and spread the dough thinly over it. Bake the base at 200 °C for 12–15 min, until firm and lightly coloured at the edges.
3. Spread the soured cream or crème fraîche over the pre-baked base, leaving a narrow border. Season with black pepper and scatter over the onion rings and the cured beef or turkey bacon.
4. Bake the Flammkuchen at 200 °C for another 5–8 min, until the topping is gently bubbling and the cured beef turns crisp. Then take it out of the oven and cut it into pieces.
5. Serve the keto Flammkuchen with a quark base hot, and sprinkle with fresh chives at the end.

Good to know

When you want something savoury and uncomplicated, this Flammkuchen is just right. The base turns nicely tender, the topping savoury and golden brown.

Swaps

Lean cured beef/turkey bacon → chicken thigh or turkey thigh meat you cook yourself (less processed, usually fewer additives) Low-fat quark → full-fat quark or well-drained 10% Greek yoghurt (richer, with a macronutrient balance that comes across as less processed) Soured cream/crème fraîche → mascarpone stirred with a little water or cream (often fewer additives, very low in carbs) 1 tsp olive oil → ghee or butter (more stable at high heat for frying, no seed oils)

Allergens

Contains milk, egg and, depending on the cured beef you use, possible additives; usually well suited to children, and during pregnancy only use cured beef that has been heated right through and pasteurised dairy products.

Frequently asked questions

Is low-fat quark nutritious even though it contains little fat?

Yes, low-fat quark provides a lot of protein as well as calcium and phosphorus. Fat-soluble vitamins are usually present in higher amounts in fuller-fat dairy products than in low-fat quark.

Does everyone with a sensitive digestion tolerate onions well?

Not necessarily. Onions contain fructans, fermentable carbohydrates that can cause discomfort if you have a sensitive gut or IBS.

What does the psyllium husk do in this recipe?

Psyllium husk provides soluble fibre and binds a lot of water. This improves the structure of the quark dough and raises the fibre content.

Is turkey bacon a better choice than cured beef?

Both provide protein, often salt too and, depending on the product, nitrite curing salt. Turkey bacon isn't automatically more nutritious; it's worth checking the ingredient list and salt content.

Do chives contain any relevant nutrients?

In small amounts, mainly as a topping, their contribution is modest, but chives provide some vitamin K, vitamin C and plant compounds. When it comes to nutrients, they are more of a nice bonus than a main source.