John Myers
Ingredients for 2 servings:
- 2 eggs
- 100 g quark (fromage blanc)
- 50 g almond flour
- 1 spring onion(s)
- ½ red bell pepper(s)
- 80 g cheese, e.g. Gouda, Beaufort or similar, grated
- some salt and pepper
- some paprika powder
- chili
- some fat for the molds
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian, good for takeaway
Preheat the oven to 180°C (fan assisted oven). Separate the eggs and beat the egg whites until stiff. Carefully stir in the almond flour, then the egg yolks and the quark. Slice the spring onion into rings, and dice the whites if desired. Peel the bell pepper and dice them into small cubes. Add the vegetables to the egg and quark mixture. Stir in 50g of the cheese. Season the mixture with salt, pepper, paprika, and chili powder, if desired. Grease the muffin cups and fill with the mixture. I made 5 muffins based on the quantities specified for 2 people. Top with the remaining 30g of cheese and bake for 25-30 minutes. The consistency is somewhat reminiscent of a soufflé. The muffins can be eaten hot or cold; they will be a bit firmer if they cool down. They go well with a salad and a dip (e.g., onion quark). Non-vegetarians can certainly add diced ham.
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