Summary

Ingredients

• 320 g bread (see note)
• 200 g carrot (s)
• 200 g onion (s) or leek (alternatively half both)
• 200 g cheese (Emmentaler)
• 200 ml cream
• 200 ml vegetable stock (see note)
• 150 g low-fat quark
• 4 egg (s)
• 2 bunch herbs, mixed (e.g. chives, parsley)
• some pepper
• possibly salt

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Instructions

1. Cut the bread into cubes and place in a bowl. Heat the vegetable stock a little, add the cream and pour over the pieces of bread. Mix a little and let stand for 30 minutes.
2. In the meantime, peel the carrots and cut into thin slices or small cubes. Steam in salted water or in a sieve for approx. 7 minutes. In the meantime, peel or prepare the onions or leeks and cut into fine slices, then fry them in a little oil and steam them for a few minutes. Drain the carrots and set aside with the onions or leeks to cool.
3. Preheat the oven to 220 ° C and line a baking pan (20 cm x 30 cm) with baking paper.
4. Grate the cheese and finely chop the herbs. Add everything to the soaked bread pieces and knead well with your hands. Whisk the eggs, mix with the low-fat quark and add to the mixture. Knead again well, season with pepper and, if necessary, salt. Pour the mixture into the baking pan and distribute it evenly.
5. Bake in the hot oven for approx. 25 - 30 minutes. Then remove, let stand for 5 minutes and cut into small pieces.
6. Tastes delicious warm as well as cold.
7. Note: Use bread from the day before, it must not be too dry. Slices of toast are also good for this. The drier the bread, the less it should be taken. It is also best to use diluted broth, as the bread, cheese and ham are already very salty.
8. Tip: vary with different types of vegetables. Meat eaters choose ham or diced bacon instead.