John Myers
Ingredients for 4 servings:
- 1 head of cauliflower (about 800 g)
- 400 g mushrooms, white
- 2 leeks (about 200-250 g)
- 4 m.-sized eggs
- 500 g low-fat quark or quark cream 0.2% fat (egViva Vital)
- 1 bunch of fresh herbs (e.g. parsley, chives, herb mixtures, to taste)
- e.g. salt and pepper
- some nutmeg
- n.e. Paprika powder, rose hot
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
SiS dinner, low carb, protein, simple, low fat, low calorie
Finely chop the herbs. Cut the vegetables into small pieces and pre-cook them. I always put the vegetables in the steamer for 10-15 minutes. Meanwhile, whisk the quark with the eggs, spices, and finely chopped herbs until smooth. Spread the vegetables evenly into a non-stick baking dish (this ensures the pieces are nice and thin). Pour the quark and egg mixture over the vegetables and place the baking dish in an oven preheated to 200°C (I usually use a fan oven, although 180°C is also sufficient) for about 30 minutes, until the desired browning is achieved (depending on the oven). Serve with a colorful leaf salad on the side, and you have a delicious meal that can be integrated into many different diets. The casserole can be eaten hot or cold. Of course, other vegetables can also be used, depending on the season.
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