Casserole with Quark II

Ingredients for 4 servings:

• 100 g sunflower seeds, lightly roasted +
• 50 g sesame seeds (with shell), lightly roasted, chopped
• Margarine / butter, for greasing
• 300 g corn + bell pepper vegetable mix in 2 casserole dishes
• 2 handfuls of olives, pitted (brine) on top +
• 150 g diced feta cheese, on top
• 200 g quark
• 2 large eggs
• 2 tsp herbal salt
• 1 tsp cumin
• ½ tsp paprika granules
• 1 tsp mustard seeds, ground
• 1 pinch(s) of cane sugar
• 7 tbsp buckwheat, ground
• ½ liter of milk
• 100 g cheese (Gouda), coarsely grated
• 4 peppercorns, ground

Instructions

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

gluten-free

Place the vegetables in two greased Jena bowls. Mix the sauce (quark + herb salt + eggs + 1 pinch of sugar) in a 1-liter measuring jug until fluffy. Grind the paprika granules + cumin + buckwheat + mustard seeds + 4 peppercorns together, add to the quark/egg along with the chopped sunflower seeds + organic sesame seeds (so-called because they come with the skin), add about 0.5 liters of milk to make about 1 liter, mix well, and pour the mixture over the vegetables. Top with about 100g of coarsely grated Gouda cheese. Bake at about 160°C (convection oven), without preheating, for about 60 minutes. Using top and bottom heat, increase the preheat by about 20-30°C, then bake for about 40-45 minutes until golden brown. Let it stand in the open oven for 10 minutes, loosen the rim with a knife, throw it up in the bowl (not toward the ceiling, just so you can tell it’s loose), and then turn it out onto a plate. It tastes good cold, too.