Clean and wash the spring onions and cut the light and green parts separately into wide rings. Peel, halve and chop the onions. Wash and halve the tomatoes. Heat oil in a pan. Fry the ground pork for about 4 minutes until crumbly. Add diced onions and fry for another 3-4 minutes. Add light leek onion rings and tomatoes, fry briefly. Remove from heat, season with salt and pepper
Mix eggs and sour cream and season with salt and nutmeg. Grease a quiche dish (24 cm Ø). Place the pizza dough in the quiche tin with baking parchment facing upwards, carefully peel off the baking parchment. Press the dough at the edges inwards until it is knobbly. Spread the onion-mett-tomato mixture on the dough and pour egg-cream over it
Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lower rack for approx. 20 minutes, cover the surface with aluminium foil after approx. half the baking time. Sprinkle with spring onion green before serving