Quark casserole

Ingredients for 2 servings:

• ½ cup millet, approx. 80 g
• 1 cup water
• 2 egg whites
• 1 pinch of salt
• 1 tsp sugar
• 2 egg yolks
• 1 pinch(s) of sugar
• 1 tsp salt
• 250 g low-fat curd cheese
• 2 tbsp olives, heaped, black, sliced
• 1 pepper(s), weighed small
• 100 g millet, ground
• 5 peppercorns, ground
• Salt, to taste
• Margarine, for greasing the 2 baking dishes
• 200 g cheese (fresh goat cheese roll), well aged
• 2 tbsp cranberries, ad jar
• 2 chili peppers, ad jar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, vegetarian

2-3 servings 2 1-liter casserole dishes with lids 1 cup (80g) of millet: Rinse with hot water to remove any bitterness. Add this millet to 1 cup of boiling water, reduce heat, and simmer with the lid on for 5 minutes. When the water is no longer visible, turn off the heat. Let it swell; it will become dry and almost white. Beat the egg whites with a pinch of salt until frothy, then add the sugar until stiff, and set aside. Beat the egg yolks with the sugar and salt until frothy. Finely chop the low-fat curd cheese, finely chopped chili, and bell peppers. Mix the paprika granules, grated Gouda, black olives, 100g ground millet, and ground peppercorns thoroughly. Season generously with salt. Fold in the stiffly beaten egg whites. Pour into two one-liter greased casserole dishes. Smooth the mixture evenly. Place the goat cheese, sliced ​​into thick rings, on top of each casserole dish, pressing it lightly into the batter. Place 1 tablespoon of cranberries in the center of each dish. Close the lid. Place in a cold oven and bake at approximately 160°C (convection oven) for approximately 60 minutes. My own recipe.