Cheese and curd casserole or savory cheesecake

Ingredients for 2 servings:

• 250 g low-fat curd cheese
• 75 g Parmesan or Emmental cheese, grated
• 3 eggs (size M)
• salt and pepper
• Paprika powder
• Fat for the mold
• Breadcrumbs for the mold
• 5 g butter, soft
• ½ tsp oregano, dried, if desired
• 50 g cooked ham, diced, if desired
• possibly tomato(s), dried, cut into small pieces

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

clever use of leftovers with few carbohydrates for the lean kitchen

Grease a small springform pan or other ovenproof dish (16 cm diameter) and sprinkle with breadcrumbs. Mix the quark with the cheese. Separate 2 eggs. Stir the egg yolks and the remaining whole egg into the quark and cheese mixture. Season to taste with salt, pepper, and paprika. Beat the two egg whites until stiff and fold into the quark mixture. Pour the mixture into the prepared dish. Sprinkle 1 tablespoon of breadcrumbs over the surface for a nice crust and top with butter flakes. Bake in a preheated oven on the second rack from the bottom at 160–180°C (top/bottom heat) for 50–60 minutes, until the crust is nicely browned. Serve warm or cold with salad or vegetables (spinach is especially delicious!). It’s normal for the casserole to rise nicely, but then shrink back down as it cools—it still tastes wonderfully moist, just like a savory cheesecake! Variations: If desired, mix dried herbs, diced ham, or sun-dried tomatoes into the quark mixture, or serve the casserole over a chunky tomato sauce. You can omit the breadcrumbs altogether; in that case, line the dish with baking paper. If you like, you can replace all or part of the low-fat quark with 20% quark or Greek yogurt.