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🍽️ Classic Vegetable Bake

485 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 400 g potatoes
• 250 g carrots
• 200 g broccoli
• 1 bell pepper
• 4 eggs
• 350 g Exquisa (Fitline Paprika-Chili)
• 3 tbsp cornstarch
• 100 g grated cheese
• 0.5 tsp salt
• 1 pinch pepper
• 100 g Exquisa (QuarkCreme Natur or Exquisa mild Skyr)
• 0.5 bunch herbs of choice (chopped)

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Peel the potatoes and the carrots.
3. 3. Grate the peeled potatoes and carrots coarsely.
4. 4. Wash the broccoli and pat it dry with a kitchen towel.
5. 5. Cut the broccoli into small pieces.
6. 6. Remove the inside of the pepper and wash it.
7. 7. Cut the pepper into thin strips.
8. 8. Whisk the eggs in a large bowl.
9. 9. Add the Exquisa Fitline Paprika-Chili to the eggs.
10. 10. Stir the cornstarch into the egg mixture.
11. 11. Fold the grated cheese into the cream.
12. 12. Season the mixture with salt and pepper.
13. 13. Add the prepared vegetables to the egg mixture.
14. 14. Mix everything vigorously until the vegetables are well coated.
15. 15. Line a baking tray with baking paper.
16. 16. Place a square cake ring on the tray.
17. 17. Fill the vegetable cream into the cake ring.
18. 18. Smooth the surface of the cream.
19. 19. Preheat the oven to 180 degrees Celsius with top and bottom heat.
20. 20. Place the tray in the oven.
21. 21. Bake the cake for about 35 minutes.
22. 22. Get the Exquisa QuarkCreme Natur ready.
23. 23. Season the quark cream with salt and pepper.
24. 24. Finely chop fresh herbs of your choice.
25. 25. Stir the chopped herbs into the quark cream.
26. 26. Serve the quark cream together with the warm vegetable cake.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 42 g