Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 482 kcal | (24%) | |
| Protein | 19 g | (38%) | |
| Fat | 22 g | (28%) | |
| Carbohydrates | 53 g | (20%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 4 g | (13%) |
Recipe author: EAT SMARTER
Ingredients
For servings
| ½ cups | Quark |
| 1 pinch | salt |
| 2 tablespoons | olive oil |
| 1 | eggs |
| 1 | egg yolks |
| 1 ¾ cups | All purpose flour |
| 1 ½ teaspoons | Baking powder |
For the topping
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Directions
1 Work the quark, salt, oil, egg, egg yolk, flour and baking powder to a smooth dough, cover and put into the fridge for 30 minutes.
2 Wash and sort the spinach, put into a pan dripping wet and heat until it collapses. Drain in a sieve, squeeze out and chop.
3 Peel and dice the onion and sweat in butter until translucent. Press the garlic onto the onion, add the spinach, season with salt, pepper and nutmeg and cook gently for a few minutes. Then leave to cool.
4 Dice the mozzarella.
5 Knead the dough on a floured work surface, then divide into 8 pieces and form into small pizza bases. Lay on a greased baking tray and press up at the edges. Top with spinach and mozzarella. Make a depression in the middle of each and break a quail’s egg into it. Bake in a preheated oven (200°) for about 20 minutes.
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