Flourless Quark Egg Flatbread (Gluten‑Free)

Ingredients

• 200 g Quark Cheese (smooth, 0% fat works best)
• 2 large Eggs (room temperature)
• 0.5 g Salt (small pinch, optional)
• 0.5 medium Avocado (mashed, optional for filling)
• 30 g Cabbage (finely shredded, optional for filling)
• 50 g Cooked Chicken Breast (well‑grilled, sliced very thin, optional for filling)
• 30 g Cooked Chestnuts (peeled, roughly chopped, optional for filling)
• 20 g Mixed Salad Leaves (any mix, optional for filling)

Instructions

1. Measure and Prepare Ingredients

   Weigh 200 g quark cheese, crack 2 large eggs into the blender, and add a pinch of salt if desired.

   Time: PT5M

2. Blend Until Smooth

   Blend the quark, eggs, and salt on high speed until the mixture is completely smooth and creamy, with no lumps.

   Time: PT2M

3. Prepare the Baking Sheet

   Line a baking sheet with parchment paper. Dampen the underside of the sheet with a lightly wet kitchen towel to keep the parchment from sliding.

   Time: PT3M

4. Spread the Batter

   Pour the batter onto the center of the parchment and use a spatula to spread it into a rectangle about 20 cm long and 1 cm thick.

   Time: PT2M

5. Bake

   Place the sheet in a pre‑heated oven and bake at 180°C for 30 minutes, or until the surface is golden‑brown and the flatbread feels soft to the touch.

   Time: PT30M

   Temperature: 180°C

6. Cool and Peel

   Remove the flatbread, let it rest for 5 minutes, then turn it onto a wooden board and gently peel off the parchment paper.

   Time: PT5M

7. Optional: Fill and Roll

   Spread a mixture of 50 g quark cheese and mashed avocado over three‑quarters of the flatbread, add shredded cabbage, thinly sliced grilled chicken, chopped chestnuts, and a handful of mixed salad leaves. Roll tightly and slice.

   Time: PT10M

Nutrition Facts

Calories

140

Protein

18 g

Carbohydrates

4 g

Fat

5 g

Fiber

0 g