Vegetarian quark and berry bake
Vegetarian quark and berry bake with low-fat quark, organic eggs and blueberries. Ready in 35 minutes, 280 kcal and 22 g protein per serving.
At a glance
- Serves 2
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 280 kcal per serving
- Protein: 22 g
- Fat: 7 g
- Carbs: 30 g
Ingredients
- 250g low-fat quark
- 2 organic eggs
- 2 tbsp oats
- 100g blueberries
- 2 tbsp honey
- 1 tsp cinnamon
Method
You’ll need: oven · baking dish · mixing bowl
- Preheat the oven to 180 °C (160 °C fan) and lightly grease a small baking dish.
- Crack the eggs into a mixing bowl and whisk them thoroughly with the low-fat quark and honey.
- Stir in the oats and cinnamon until you have a smooth, slightly thicker batter.
- Wash the blueberries, gently fold them into the batter and pour everything into the dish.
- Bake for just under 25 min, until the edges are lightly browned and the middle has set.
Good to know
A warm bake that's reminiscent of a thick pancake but is made mostly of good-quality protein. Great after a hard workout.
Swaps
Blueberries → raspberries (for a fruitier, slightly tangier note in the warm bake).
Cooking tips
Separate the eggs and whisk the whites until stiff before folding them in. That makes the bake even lighter and helps it rise in the oven.
Storage
Leftovers keep in the fridge and can be briefly reheated in the microwave the next day.
Allergens
Contains eggs, gluten and milk. Completely nut-free.
Frequently asked questions
How long does a quark and berry bake keep in the fridge?
Leftovers keep in the fridge and can be briefly reheated in the microwave the next day.
