← All recipes

🍽️ Crispy Baguette with Egg and Quark Filling

155 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 400 g Tomatoes (8 Tomatoes)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 1 bunch chives
• 400 g baguette (1 baguette)
• 400 g quark
• salt
• pepper
• 1 tsp paprika powder (sweet)

Instructions

1. 1. Place the eggs in a pot and cover them with boiling water. Cook them for 7 to 8 minutes until hard-boiled.
2. 2. Wash the tomatoes under running water.
3. 3. Cut the tomatoes into quarters.
4. 4. Remove the seeds from the tomato pieces.
5. 5. Cut the deseeded tomatoes into cubes of about 1 cm.
6. 6. Wash the bell pepper.
7. 7. Cut the bell pepper into quarters.
8. 8. Remove the seeds and white pith from the bell pepper.
9. 9. Cut the bell pepper into rough chunks.
10. 10. Put the bell pepper chunks into a food processor.
11. 11. Pulse the bell pepper in the food processor until roughly chopped.
12. 12. Rinse the boiled eggs under cold water to cool them down quickly.
13. 13. Peel the cooled eggs.
14. 14. Cut the peeled eggs in half.
15. 15. Roughly chop the egg halves.
16. 16. Wash the chives.
17. 17. Shake the chives dry to remove excess water.
18. 18. Cut the chives into fine rings.
19. 19. Slice the baguette lengthwise.
20. 20. Press out the soft bread interior from both baguette halves.
21. 21. Place the pressed-out bread into a bowl.
22. 22. Add the quark to the bread in the bowl.
23. 23. Mix the bread and quark together with your fingers to form a mixture.
24. 24. Add the diced tomatoes to the bread and quark mixture.
25. 25. Add the chopped bell pepper to the mixture.
26. 26. Add the chopped eggs to the mixture.
27. 27. Add the chive rings to the mixture.
28. 28. Gently fold all ingredients together to combine the filling.
29. 29. Season the filling with salt.
30. 30. Season the filling with pepper.
31. 31. Season the filling with paprika powder.
32. 32. Fill the hollowed-out baguette halves with the prepared mixture.
33. 33. Place the two filled baguette halves back together.
34. 34. Press the halves together slightly so they hold.
35. 35. Wrap the assembled baguette tightly in aluminum foil.
36. 36. Place the wrapped baguette in the refrigerator.
37. 37. Let the baguette chill in the refrigerator for at least 30 minutes to firm up the filling.
38. 38. Take the baguette out of the refrigerator.
39. 39. Slice the baguette into 10 equal slices.
40. 40. Serve the baguette slices.

Nutrition per serving

• kcal: 155
• Protein: 10 g · Fett/Fat: 2 g · Carbs: 23 g