John Myers
Ingredients for 1 servings:
- 100 g quark (low-fat quark)
- 150 g flour
- 1 tsp baking powder
- 3 tbsp oil
- 1 head of chard, approx. 400 g
- 1 onion(s), finely diced
- 250g mozzarella
- 1 red bell pepper, cut into rings
- 2 eggs
- 150 ml milk
- Oil for the mold
- salt and pepper
- nutmeg
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
with quark – oil – dough
Mix the quark, flour, baking powder, oil, and about 3 tablespoons of the milk into a dough. Roll out the dough and line an oiled 26 cm tart or springform pan with it. Prick the dough several times with a fork and bake in a preheated oven at 200°C for 10 minutes. Wash and trim the chard. Finely dice the stalks and roughly chop the greens. Sauté the onion in oil until translucent, add the diced chard stalks and sauté for about 4 minutes. Then add the greens and sauté for another 3 minutes. Remove from the heat. Finely dice the mozzarella and fold in. Season lightly with salt and pepper. Spread the mixture on the dough base. Whisk the remaining milk with the eggs and season with salt, pepper, and nutmeg. Pour over the vegetables. Place the peppers on top. Bake at 180°C for about 30 minutes, until golden brown.
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