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🍽️ Crunchy Leek and Quark Gratin with Sunflower Seeds

460 kcal · 30 min · 4 servings

Ingredients

• 1 kg leek
• salt
• pepper (from the mill)
• 1 tbsp butter
• nutmeg (freshly grated)
• 250 g quark
• 200 g whipping cream
• 2 garlic cloves
• 2 tbsp fresh parsley (finely chopped)
• 100 g aged Gouda (grated)
• 3 tbsp sunflower seeds

Instructions

1. 1. Preheat the oven to 220 degrees Celsius.
2. 2. Thoroughly wash the leek under running water.
3. 3. Slice the leek lengthwise to clean it better.
4. 4. Cut the leek into diagonal pieces about 1 centimeter long.
5. 5. Put the leek pieces into boiling salted water.
6. 6. Cook the leek for 3 minutes (this is called blanching).
7. 7. Immediately shock the leek with ice-cold water.
8. 8. Let the leek drain well in a sieve.
9. 9. Grease a baking dish with butter.
10. 10. Place the drained leek into the dish.
11. 11. Season the leek with salt, pepper, and nutmeg.
12. 12. Mix the quark with the cream.
13. 13. Stir the grated cheese into the quark mixture.
14. 14. Add 2 tablespoons of sunflower seeds to the quark mixture.
15. 15. Peel the garlic.
16. 16. Press the garlic through a press.
17. 17. Finely chop the parsley.
18. 18. Stir the garlic and parsley into the quark mixture.
19. 19. Spread the quark mixture evenly over the leek.
20. 20. Sprinkle the remaining sunflower seeds over the gratin.
21. 21. Bake the gratin on the middle rack for approx. 15 minutes.

Nutrition per serving

• kcal: 460
• Protein: 23 g · Fett/Fat: 34 g · Carbs: 16 g