Potato and leek cake

Ingredients for 4 servings:

• 250 g leek
• 1 tbsp oil
• 375 ml water
• 1 sachet of mashed potato powder (for a total of 3 servings)
• 1 tbsp herb(s), garden herbs
• 3 m.-sized eggs
• 175 g low-fat curd cheese
• Salt and pepper, white
• 50 g cheese, grated (Emmental)
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 200°C (180°C fan-assisted). Grease a 26 cm ovenproof casserole dish. Trim and wash the leeks, halve them lengthwise, cut them into strips, and sauté them in hot oil, covered, for about 3 minutes. Bring the water to a boil and add the herbs. Remove the pot from the heat and briefly stir in the mashed potato powder with a wooden spoon. Separate the eggs. Let the mash cool slightly, mix with the egg yolks, quark, and leeks, and season with salt and pepper. Beat the egg whites until stiff peaks form and fold in the beaten egg whites. Pour everything into the greased casserole dish and sprinkle with grated cheese. Bake on the second rack from the bottom for 30-40 minutes.