Quark casserole with ham and mushrooms

Ingredients for 4 servings:

• 250 g quark
• ⅛ liter milk
• 1 tbsp semolina
• 2 egg yolks
• 200 g cooked ham
• 1 can mushrooms (approx. 250 g drained weight)
• 1 small onion(s)
• Chives, chopped
• Parsley, chopped
• salt and pepper
• 2 egg whites
• Fat for the mold
• n. B. Breadcrumbs for sprinkling
• e.g. butter flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

can also be used as a dish for food combining with small changes to the ingredients

Whisk the quark with the milk, semolina, and egg yolks until smooth. Dice the ham, drain the mushrooms, and slice them thinly. Peel the onion and finely dice it. Mix with the chopped herbs and the quark mixture, season with salt and pepper. Beat the egg whites until stiff and fold in lightly. Grease a casserole dish and pour in the mixture. Sprinkle with breadcrumbs, distribute small pieces of butter on top, and bake for 25–35 minutes at 210–225°C (top/bottom heat). Remove from the oven and let stand for about 5 minutes to allow the mixture to thicken. Serve with rice and salad. I always make double the batch and then just the casserole. Fresh mushrooms also go well with this dish.