Egg Casserole with Quark, Chives and Dill-parsley Sauce À La Gabi
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 18 mins |
| Total Time | 53 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg yolks
- 4 egg whites, beaten into egg whites
- 2 hard-boiled egg (s), cut into large cubes
- 250 ml milk
- 20 g butter
- 45 grams flour
- 2 tablespoon chives, chopped
- 160 g quark
- Fat for the shape
- Flour for the mold
For the sauce:
- Parsley, smooth, chopped
- Dill, chopped
- 1 cup sour cream
- Salt and pepper, black from the mill
- mustard
Print Recipe
Pin Recipe Instructions
- Bring the milk and butter to the boil in a saucepan, stir in the flour until the dough loosens from the saucepan, stir a little cool. Gradually stir the egg yolks into the batter. Mix in the quark, chives and the boiled eggs. Season with salt and pepper and fold in the egg whites.
- Grease and flour a casserole dish and fill 2/3 with the mixture. Bake in the preheated oven at 180 ° C top / bottom heat for approx. 18 minutes.
- For the sauce, mix the sour cream with parsley and dill and season with mustard, salt and pepper.
- Tip: Always open the oven door carefully when making a casserole.
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