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🍽️ Crunchy Vegetable Cake with Quark Base

604 kcal · 30 min · 4 servings

Ingredients

• frozen mixed vegetables 750 g
• sunflower seeds 50 g
• quark 40% fat in dry matter 125 g
• wheat flour, Type 405 250 g
• olive oil 3 tbsp
• salt pinch
• eggs 4 pcs.
• butter 1 tbsp
• Emmental cheese block 200 g
• cream cheese, plain 350 g
• sour cream horseradish 1 tbsp
• pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Let the mixed vegetables thaw overnight in the refrigerator.
3. 3. Finely chop 30 grams of sunflower seeds.
4. 4. Mix the sunflower seeds with quark, flour, olive oil, one teaspoon of salt, and one egg in a bowl until you have a smooth dough.
5. 5. Grease a 26-centimeter springform pan with butter.
6. 6. Press the dough into the pan and form a high edge.
7. 7. Place the prepared pan in the refrigerator for a moment.
8. 8. Finely grate 50 grams of Emmental cheese.
9. 9. Sprinkle the quark base in the fridge with half of the grated Emmental cheese.
10. 10. Let the thawed mixed vegetables drain well.
11. 11. Distribute the drained vegetables evenly over the cheese base.
12. 12. Mix cream cheese, cream horseradish, the remaining eggs, salt, and pepper in a separate bowl.
13. 13. Pour the cream cheese mixture evenly over the vegetables.
14. 14. Sprinkle the cake with the remaining Emmental cheese and the remaining sunflower seeds.
15. 15. Bake the cake in the preheated oven for about 45 minutes.
16. 16. Carefully remove the cake from the oven.
17. 17. Serve the cake while still lukewarm.

Nutrition per serving

• kcal: 604
• Protein: 26 g · Fett/Fat: 36 g · Carbs: 35 g