Summary

Ingredients

• 500 g low-fat quark
• 50 g tomato (s), dried in oil, drained
• 3 tablespoon semolina
• 4 small egg (s)
• 1 bunch spring onion (s)
• 1 bag parmesan, grated
• 200 g zucchini, possibly more
• some paprika powder
• some salt and pepper
• possibly herbs your choice
• 1 tablespoon olive oil
• possibly fat for the mold

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Instructions

1. First clean and chop the spring onions, then peel and roughly grate the zucchini. Fry both in a pan and season with a little salt and pepper.
2. Meanwhile, drain the sun-dried tomatoes and cut them into small pieces. Set the vegetables aside. Preheat the oven to 160 ° C (hot air).
3. Now stir in the quark and eggs and then stir in the semolina, parmesan and tomatoes. Salt and pepper (herbs, e.g. parsley, as desired). Add the rest of the vegetables.
4. Grease a mold or line it with baking paper, pour in the dough and smooth it out. Bake the quiche for 35 - 40 minutes at 160 ° C (hot air) until the dough has thickened and the quiche is golden on top. After removing, dust with paprika and serve.
5. Tip: Many variations are possible with this quiche, e.g., à la Flammkuchen, with olives, nuts, spinach, goat cheese, etc.