Quark pizza bake with tomatoes and mozzarella

Crustless tomato pizza bake: a quick oven dish with quark, egg, cheese, tomato pulp, tomato purée and mozzarella.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 410 kcal per serving
• Protein: 32 g
• Fat: 24 g
• Carbs: 12 g

Ingredients

• 200 g quark
• 100 g cheese
• 3 eggs
• 2 tbsp almond flour
• 1 small tin of finely chopped tomato pulp
• 1 tbsp tomato purée
• 1 mozzarella
• 1 clove of garlic
• 1 handful of oregano

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease a baking dish with olive oil. Finely chop the garlic and roughly pick the oregano leaves.
2. Stir the quark, eggs, almond flour, grated cheese, garlic and some of the oregano in a bowl until smooth. Pour the mixture into the dish and spread it out evenly.
3. Mix the tomato pulp with the tomato purée and spread it over the quark mixture. Season with the rest of the oregano.
4. Tear the mozzarella into pieces and put them on top. Bake the pizza bake at 180 °C for 25–30 min until set and golden brown on top.
5. Leave it to rest briefly so it's easier to slice. Finish with a little black pepper if you like.
6. Serve hot and enjoy straight from the dish.

Good to know

When you want the taste of pizza but without a classic dough, this is just right. Juicy, savoury and pleasantly easy. A dish like this saves tired evenings.

Swaps

Quark → cottage cheese (more texture, also plenty of protein); mozzarella → feta made from sheep's or goat's milk (stronger flavour); oregano → basil (milder aroma, also contains plant compounds)

Allergens

Contains milk, egg and almonds. Usually suits children when mildly seasoned, and in pregnancy it's generally fine with pasteurised dairy and egg that's cooked through.