Spinach-tomato-quark casserole

Name: Spinach-tomato-quark casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g leaf spinach; 7-10 Tbsp Salt; 200 g Tomatoes; 1 Garlic clove; 2 Eggs; 300 g Edible curd; 200 ml Milk; 2 TABLESPOONS Semolina; 2 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Pine nuts

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g leaf spinach
7-10 Tbsp Salt
200 g Tomatoes
1 Garlic clove
2 Eggs
300 g Edible curd
200 ml Milk
2 TABLESPOONS Semolina
2 TABLESPOONS grated parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Pine nuts

Directions

1
Wash and sort the spinach and blanch briefly in boiling salted water. Drain. Clean, wash and slice the tomatoes. Peel garlic and press it through a garlic press. Separate the eggs. Stir curd, milk, semolina, parmesan and egg yolk until smooth. Season with salt, pepper, nutmeg and garlic.
2
Beat the egg white until stiff and fold in. Layer vegetables and quark mixture alternately in an ovenproof dish. Cook in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 20 minutes. Cover if necessary. Roast the pine nuts in a pan without fat until golden brown. Sprinkle over the casserole before serving