Vegetable quark quiche

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 50 g tomatoes, dried in oil, drained
• 3 tbsp semolina
• 4 small eggs
• 1 bunch of spring onions
• 1 bag of Parmesan cheese, grated
• 200 g zucchini, possibly more
• some paprika powder
• some salt and pepper
• herbs of your choice
• 1 tbsp olive oil
• possibly grease for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Low-carb, vegetarian

First, clean and chop the spring onions, then peel and coarsely grate the zucchini. Fry both in a pan and season with salt and pepper. Meanwhile, drain the sun-dried tomatoes and also chop them finely. Set the vegetables aside. Preheat the oven to 160°C (fan oven). Mix the quark and eggs, then stir in the semolina, Parmesan cheese and tomatoes. Season with salt and pepper (and add herbs such as parsley if desired). Add the remaining vegetables. Grease a baking dish or line it with baking paper, pour in the dough and smooth it down. Bake the quiche for 35-40 minutes at 160°C (fan oven) until the dough has set and the top is golden. After removing from the oven, sprinkle with paprika and serve. Tip: This quiche can be varied in many ways, e.g. E.g. à la tarte flambée, with olives, nuts, spinach, goat cheese, etc.