Zucchini or pumpkin soufflé

Ingredients for 4 servings:

• 200 g millet
• 400 ml vegetable stock
• 200 g onion(s)
• 2 cloves garlic
• 500 g zucchini or pumpkin
• 1 tbsp butter
• 2 eggs, separated
• 4 tbsp curd
• 150 g feta cheese
• salt and pepper
• rosemary
• lovage

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

airy millet dish with feta

Rinse the millet with hot water and cook in the vegetable stock for about 5 minutes, then let it swell for 10 minutes. Grate the zucchini or pumpkin. Crumble the feta. Dice the onion, press the garlic, and sauté both in the butter until translucent. Add the zucchini or pumpkin and fry briefly until the liquid has evaporated. Beat the egg whites until stiff peaks. Beat the egg yolks until frothy and stir in the quark. First, mix in the cooled millet mixture, then the zucchini or pumpkin, and season with the spices. Fold in the stiff peaks. Pour the mixture into a greased baking dish, sprinkle with feta, and bake at 180°C for about 45 minutes. Cover with aluminum foil if necessary to prevent the feta from overbrowning.