It was a beautiful fall day and I took the opportunity to go for a long walk with my youngest son. We mainly walked along the Mosel, enjoying the beautiful weather. Of course we also had a coffee somewhere, and all in all, we went on for three hours. After such a walk , I didn’t want to spend hours in the kitchen. That is why a flatbread was baked, topped with fresh vegetables. It is an easy-to-make, low carb dish packed with protein, a perfect meal after a physical effort.
- 300 g low-fat quark
- 4 eggs
- Himalayan Salt
- Black pepper
- 50 g grated Emmentaler
- 50 g grated Gouda
- 4 tbsp. almond flour
- 20 g of ground flaxseed
- 1 leek
- 300 g Hokkaido Pumpkin
- 100 g Feta
- A pinch of chiliflakes
- 1 tsp. Mediterranean herbs
- Olive oil
- Cover a baking tray with baking paper.
- For the flatbread, stir the quark with eggs, salt and pepper until smooth.
- Stir in both grated cheeses, almond flour and flaxseed.
- Mix well and spread on the plate.
- Bake the flatbread in a preheated oven(180°C) for about 20 minutes.
- In the meantime clean, wash and cut the leek into thin rings.
- Finely grate the pumpkin.
- Take the flatbread from the oven and spread the grated pumpkin on the flatbread.
- Sprinkle with leek rings and crumble the feta cheese on top.
- Season with salt, pepper, chili flakes and herbs.
- Sprinkle with olive oil and bake in the oven in 20 minutes.