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🍽️ Vegetable Pie with Quark-Oil Dough

248 kcal · 30 min · 4 servings

Ingredients

• 2 bell peppers (yellow and red)
• 2 small zucchini (yellow and green)
• 5 spring onions
• 100 g olives (green; pitted; drained)
• 2 tbsp white wine vinegar
• 110 ml olive oil
• salt
• pepper
• 3 sprigs thyme
• 2 sprigs rosemary
• 2 stalks oregano
• 30 g parmesan (30 % fat in dry matter)
• 500 g ricotta (45 % fat in dry matter)
• 4 eggs
• 1 egg yolk
• 600 g spelt flour Type 1050 (+ 1 tbsp for working)
• 2 packets baking powder
• 1 tsp raw cane sugar
• 300 g low-fat quark
• 100 ml milk (1.5 % fat)

Instructions

1. 1. Wash and clean all the vegetables.
2. 2. Cut the peppers into strips.
3. 3. Slice the zucchini into thin rounds.
4. 4. Cut the spring onions into coarse pieces.
5. 5. Place the vegetables in a bowl together with the olives, vinegar, and one tablespoon of oil.
6. 6. Season the vegetable mixture with salt and pepper.
7. 7. Wash the herbs and shake them dry.
8. 8. Pluck the leaves off the stems.
9. 9. Set aside a few leaves for decoration.
10. 10. Finely chop the remaining herbs.
11. 11. Grate the Parmesan finely.
12. 12. Mix the chopped herbs with the Parmesan, ricotta, and four eggs.
13. 13. Season the filling mixture with salt and pepper.
14. 14. Mix the flour with the baking powder, one teaspoon of salt, and sugar.
15. 15. Place the flour mixture in a bowl together with the egg yolk, quark, the remaining olive oil, and milk.
16. 16. Knead everything into a smooth dough.
17. 17. Add a little more flour or milk if necessary, if the dough is too sticky or too dry.
18. 18. Line a deep baking tray with baking paper.
19. 19. Roll out the dough on a lightly floured work surface.
20. 20. The dough should be slightly larger than the baking tray.
21. 21. Place the dough on the tray.
22. 22. Form a crust edge from the dough.
23. 23. Spread the ricotta mixture evenly on top.
24. 24. Place the seasoned vegetables on top of the filling.
25. 25. Press the vegetables slightly into the mixture.
26. 26. Preheat the oven to 175 degrees Celsius conventional heat (fan 150 degrees Celsius; gas mark 2).
27. 27. Bake the pie for 45 minutes.
28. 28. Cover the surface with baking paper if it browns too much.
29. 29. Remove the pie from the oven.
30. 30. Cut the pie into pieces.
31. 31. Sprinkle the pie with the remaining herbs.

Nutrition per serving

• kcal: 248
• Protein: 11 g · Fett/Fat: 12 g · Carbs: 24 g