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🍽️ Quinoa Quark Casserole

561 kcal · 30 min · 4 servings

Ingredients

• 50 g quinoa
• 50 g feta cheese
• 250 g quark
• 150 g mozzarella
• 50 g parmesan (freshly grated)
• 1 tbsp parsley (finely chopped)
• 1 tbsp lemon juice
• 1 bunch radishes
• 0.5 bunch spring onions
• 150 g spinach
• 3 eggs
• butter (for the pan)
• breadcrumbs (for the pan)
• salt
• pepper (from the mill)

Instructions

1. 1. Place the quinoa in a pot with about 250 milliliters of water. Bring to a boil, reduce the heat to the lowest setting, and let the pot sit covered for 20 minutes to allow the grains to soften. Stir in the chopped parsley afterwards.
2. 2. Allow the frozen spinach to thaw.
3. 3. Mash the feta cheese with a fork and mix it smoothly with the quark, lemon juice, salt, and pepper.
4. 4. Cut the mozzarella into approximately 1 centimeter cubes and mix them with the parmesan.
5. 5. Grease a loaf pan about 25 centimeters long with butter and dust it with breadcrumbs to prevent sticking.
6. 6. Wash and trim the radishes. Set a few whole ones aside for decoration and dice the rest roughly.
7. 7. Wash the spring onions, trim them, and slice them into fine rings.
8. 8. Finely chop the thawed spinach.
9. 9. Drain the cooked quinoa in a sieve. Then stir the quark mixture into the quinoa.
10. 10. Separate the eggs. Stir the egg yolks into the quark mixture, then add the cheese mixture and the prepared vegetables.
11. 11. Beat the egg whites with a pinch of salt until stiff (until they form firm peaks) and gently fold them into the mixture. Fill everything into the pan, smooth the surface, and bake the casserole in the preheated oven at 200 degrees for about 40 minutes until golden brown.
12. 12. Remove the casserole from the oven. Cut thick slices from the pan and serve them individually, garnished with the halved radishes.

Nutrition per serving

• kcal: 561
• Protein: 39 g · Fett/Fat: 37 g · Carbs: 23 g