Summary

Ingredients

For the dough:

• 200 g flour
• 100 g cream quark
• 70 ml milk
• 3 teaspoons baking powder
• 3 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon paprika powder

For covering:

• 200 g feta cheese
• 2 onions)
• 2 bell pepper (s)
• 3 tablespoon olive oil
• 2 teaspoons oregano
• 1 teaspoon rosemary
• 2 teaspoons thyme
• 1 teaspoon pepper

For the cast:

• 2 egg (s)
• 150 g cream quark
• 2 cloves garlic)
• 7 g sea salt

Also:

• some parsley for garnish
• some olive oil to grease the form

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Instructions

1. For the quark and oil dough, mix the flour with baking powder, salt, sugar and paprika powder. Knead the cream quark, milk and olive oil into the flour mixture until a homogeneous dough forms. Grease a 28 cm springform pan with a little olive oil and place the rolled out dough in it so that a 5 - 6 cm high rim can be formed.
2. Chop the onions and peppers into large pieces and mix in a bowl with the marinade of olive oil, oregano, rosemary, thyme and pepper. Dice the feta too and set aside.
3. Fry the marinated vegetables in a suitable pan (cast iron, stainless steel or ceramic) over a high flame, turning occasionally. Roasted aromas should form, but the vegetables should not cook until they are soft. Remove the fried vegetables from the heat and let them cool down briefly, then add the feta and spread on the quark-oil batter.
4. Whisk the eggs with the cream quark, the squeezed garlic and the salt and pour them over the vegetable-feta mixture. Bake the vegetable cake in the oven preheated to 180 ° C with top-bottom heat for 30 minutes.
5. Take the vegetable cake out of the oven and garnish with parsley.