Quark bread with vegetable filling

Ingredients for 4 servings:

• 3 bell peppers, diced
• 100 g tomatoes, dried in oil, drained
• 200 g low-fat curd cheese
• 2 eggs
• 3 tbsp olive oil
• 400 g flour
• 1 onion(s), finely chopped
• 1 garlic clove(s), chopped
• 1 ½ packets of baking powder
• salt and pepper
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple and vegetarian

Combine the oil, eggs, quark, and salt. Add the flour and baking powder and knead into a smooth dough. Roll out the dough on a floured surface to the length of the loaf pan. Mix together the diced bell peppers, finely chopped onion, and chopped garlic. Drain the sun-dried tomatoes, chop them, and spread them on the dough with the remaining vegetables. Season with salt and pepper. Roll up the dough and place it seam-down in the greased loaf pan. Bake at 180°C (top/bottom heat) for about 50 minutes. Let it rest for about 15 minutes, then carefully remove it from the pan.