Potatoes with quark topping

Ingredients for 4 servings:

• 750 g potatoes
• 250 g broccoli
• 1 zucchini
• 300 g tomatoes
• 2 eggs
• 250 g quark (low-fat quark)
• 1 tbsp mustard, medium hot
• 50 g Parmesan, grated
• Herbs for garnishing (to taste)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes for about 20 minutes. Rinse and peel. Allow to cool slightly and then slice. Meanwhile, trim and wash the broccoli and divide it into florets and cook in boiling salted water for about 6 minutes. Then drain. Wash, trim and slice the zucchini and tomatoes. Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks, quark, salt, pepper and mustard. Fold in the beaten egg whites. Layer the potatoes, zucchini, broccoli and tomatoes in a layered manner in a greased baking dish. Spread the quark cream on top. Sprinkle with Parmesan cheese. Bake in the preheated oven for about 25 minutes. (Electric oven 180°C, Gas Mark 2, Fan oven 160°C). Serve garnished with herbs.