Name: Baked Egg Tart with Salmon
Total time: 1 h 20 min
Yield: 4
Ingredients: 2.5 cups potatoes (cut into fairly large cubes); 1 cup grated Gouda; 1.125 cups low-fat Quark; 0.5 cup Sour cream; 4 eggs; 1 teaspoon Mustard; 1 tablespoon lemon juice; 1 tablespoon butter (for the dish); 2 sheets phyllo pastry (filo); 1.667 cups frozen Broccoli florets (thawed); 1 cup unsliced Smoked salmon (diced); 1 sprig rosemary (leaves very finely chopped)

Ingredients

for 4 servings

2 ½ cups potatoes (cut into fairly large cubes)

1 cup grated Gouda

1 ⅛ cups low-fat Quark

½ cup Sour cream

4 eggs

1 teaspoon Mustard

1 tablespoon lemon juice

1 tablespoon butter (for the dish)

2 sheets phyllo pastry (filo)

1 ⅔ cups frozen Broccoli florets (thawed)

1 cup unsliced Smoked salmon (diced)

1 sprig rosemary (leaves very finely chopped)

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Preparation steps

Step 1/5

Boil the potatoes in plenty of salted water for around 20-25 minutes until tender.

Step 2/5

Meanwhile, preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Step 3/5

Stir together the cheese, quark and sour cream, then mix in the eggs and mustard. Season to taste with lemon juice, salt and ground white pepper.

Step 4/5

Butter a casserole dish and line it with the filo pastry, folding overhanging edges inwards and pressing them against the edge.

Step 5/5

Arrange the potatoes, broccoli and salmon evenly over the base and sprinkle with rosemary. Cover the whole lot with the quark mixture and bake in the oven for 30-40 minutes. Serve hot.