Herbal Quark Casserole

Name: Herbal Quark Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 medium onion; 1 TABLESPOON butter/margarine; 125 g frozen peas; 1/2 potty Chervil; 1/2 bunch Dill and parsley; 1 (approx. 100 g) thick slice of cooked ham; 2 Eggs (Gr. M); 250 g Low-fat curd, 1/8 l milk; 1 (20 g) heaped tablespoon semolina; 50 g grated parmesan; 7-10 Tbsp salt, white pepper; 1 TEASPOON Lemon juice; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 medium onion
1 TABLESPOON butter/margarine
125 g frozen peas
1/2 potty Chervil
1/2 bunch Dill and parsley
1 (approx. 100 g) thick slice of cooked ham
2 Eggs (Gr. M)
250 g Low-fat curd, 1/8 l milk
1 (20 g) heaped tablespoon semolina
50 g grated parmesan
7-10 Tbsp salt, white pepper
1 TEASPOON Lemon juice
7-10 Tbsp Fat and breadcrumbs

Directions

1
Peel and finely chop the onion. Fry in hot fat. Steam peas for 2-3 minutes
2
Wash the herbs and, except for a little chervil for garnishing, chop roughly. Finely dice the ham. Separate eggs. Mix egg yolk, quark, milk and semolina. Stir in cheese, except for something to sprinkle, and herbs. Season well with salt and pepper. Fold in onion, peas and ham, each except a little bit.
3
Beat the egg white until stiff, adding 1 pinch of salt and lemon juice. Fold into the quark mixture. Pour into a greased casserole dish sprinkled with breadcrumbs. Sprinkle with the rest of the onion, peas, ham and cheese
4
Bake the casserole in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Cover towards the end if necessary. Garnish with the rest of the chervil. Serve with tomato sauce