Soak the mushrooms. Pepper, salt, flour, egg yolks, butter, kitchen herbs and water (1) knead into a dough and refrigerate.
Mix minced meat with one third of the water, eggs, breadcrumbs (2), finely chopped onion, spices and herbs, form walnut-sized balls.
Cut the bacon into strips and fry in butter, then remove. Steam the mushrooms in the remaining fat for 10 minutes until soft.
Cut spring onions into rings and steam briefly. Peel the tomatoes, cut into quarters and remove the seeds.
Roll out the dough. Line a quiche or tart springform pan with it. Prick the dough and pre-bake in a 200 °C oven for five minutes. Next, spread the meatballs evenly on the bottom and bake for another 10 min.
Arrange spring onions, tomatoes, mushrooms and bacon between the dumplings. Whisk remaining eggs with crème fraîche, salt and pepper, pour over the top and bake for another 25 to 30 min.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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