Zucchini or Pumpkin Soufflé
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g millet
- 400 ml vegetable stock
- 200 g onion (s)
- 2 cloves garlic
- 500 g zucchini, or pumpkin
- 1 tablespoon butter
- 2 egg (s), separated
- 4 tablespoon quark
- 150 g feta cheese
- salt and pepper
- rosemary
- Lovage
Print Recipe
Pin Recipe Instructions
- Rinse the millet with hot water and cook it in the vegetable stock for about 5 minutes and let it soak for 10 minutes.
- Grate zucchini or pumpkin. Crumble the feta. Dice the onion, press the garlic and sauté both in the butter until translucent. Add zucchini or pumpkin and fry briefly until the liquid has evaporated. Beat egg whites into snow. Beat the egg yolks until foamy and stir in the quark. First mix in the cooled millet mass, then the zucchini or pumpkin and season with the spices. Fold in snow. Put the mixture in a greased baking dish, sprinkle with feta and bake at 180 ° for about 45 minutes. If necessary, cover with aluminum foil so that the feta does not brown too much.
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