Carrot and Quark Pies with Comté Cheese
Peel the carrots and cook in salted water until tender for about 20 minutes. Drain the carrots and mash by pressing through a ricer. Leave the mashed carrots to cool slightly.
Grease four serving ramekins with butter.
Peel the shallot, chop finely and saute in hot butter. Allow the sauteed shallot to cool slightly.
Drain the quark well and place in a bowl. Separate the eggs. Mix the quark, thyme, comté cheese, flour, egg yolks and sauteed shallot into the mashed carrots. Beat the egg whites until stiff and mix into the carrot mixture. Season with salt, pepper and nutmeg.
Divide the mixture equally into the buttered ramekins and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 25 minutes.
Remove the ramekins from the oven and serve still warm or cold garnished with thyme.