3 Recipes Using Quark, The Underrated Protein Powerhouse

INGREDIENTS

Gluten-Free Quiche Crust (OR Use a Wholly Wholesome Gluten Free Pie Crust)

• 1 large egg
• 1 1/2 cups all purpose gluten free flour blend (ex. Bob's Red Mill, Cuisine Soleil)
• 1/2 teaspoon sea salt
• 10 tablespoons unsalted butter, cut in small cubes and chilled
• 2 1/2 tablespoons of ice water

Quiche Filling

• 1/2 cup M-C Dairy Quark
• 4 large organic eggs
• 1 small finely chopped onion
• 2 tbsp parsley (fresh chopped or dried)
• 2 roasted red peppers
• Great tutorial on how to roast peppers here
• 2 large handfuls of spinach
• Salt and pepper
• 1/2 cup feta cheese

DIRECTIONS

Crust:

If using a premade crust, skip to quiche filling instructions.

1. In a small bowl, whisk together the egg and ice water. Set the bowl aside.
2. In the bowl of a food processor (or bowl, you can use a hand mixer if you don't have a food processor), add the flour and salt. Pulse/whisk briefly until mixed. Add in the the cubed butter and pulse again until the mixture is coarse. Add in the egg & ice-water mixture. Pulse again until a consistent dough forms.
3. Transfer it onto a lightly floured cutting board or countertop. Roll out the crust so that it fits your quiche pan or dish. Lay the rolled out dough onto the top of the pan. Using your hands, gently press the dough into place. Slice off any extra dough that’s hanging over the rim.
4. Place the pan with the dough into the freezer for 20-30 minutes. For a flaky crust, it’s important that the crust is cold when it’s filled and cooked.
5. Your crust is ready to be filled and baked!
   

For the Filling:

1. Preheat your oven to 350F.
2. Whisk together your egg and quark in a large mixing bowl and set aside.
3. Finely chop the spinach and onions and slice the peppers into thin strips. Add them both, and your parsley to the egg and quark mixture. Sprinkle on some salt and pepper
4. Pour the mixture over your crust. Crumble the feta on top, pressing some down into the mixture.
5. Bake for 30-40 minutes, or until firm. If the top begins to turn brown before it is fully cooked, cover the dish with foil to prevent further browning.
6. Top with any additional fresh herbs and enjoy!

INGREDIENTS

• 4 organic eggs
• 3/4 cup heavy cream
• 4 1/2 cups of quark
• 3/4 cups sugar
• 1/4 cup vanilla sugar - here's a tutorial on how to make it
• 1/3 cup corn starch (sifted) - helps to reduce clumping
• 4 tbsp lemon juice

DIRECTIONS

1. Preheat oven to 350F.
2. Whip heavy cream to create stiff peaks using a hand or stand mixer and set aside.
3. Separate eggs and set the yolks aside for later.
4. Beat egg whites to create stiff peaks, again using a hand or stand mixer - whichever you have. Set aside.
5. Add quark, sugar, vanilla sugar, egg yolks, lemon juice, and corn starch to a medium mixing bowl. Mix together using a whisk.
6. Carefully fold the heavy cream followed by the egg whites into the batter.
7. Pour batter into a prepared springform pan (the kind where the sides come off to remove the cake easily). If you don't have one, line a regular cake pan with parchment paper to allow for easier removal.
8. Bake cheesecake for an hour to an hour to an hours and 10 minutes. If it starts turning too brown, cover with foil.
9. Turn off oven and open the door a little, then let the cheesecake sit for another 10-15 minutes.
10. Take out of oven and let cool on a wire rack.
11. Cover and store cheesecake in the fridge for up to a week.
12. Serve with a side of whipped cream, fresh berries, or top with a berry compote or jam and enjoy!

INGREDIENTS

• 4 skinless boneless chicken breasts (Yorkshire Valley, thawed)
• 1/2 cup quark
• 2 tbsp chopped fresh basil
• 2 tbsp sun-blush tomatoes - recipe here
• You can also use sun-dried tomatoes if you prefer, or chopped raw tomatoes.
• 1 tbsp breadcrumbs
• (Optional) Pancetta slices or thick cut bacon
• Pesto and fresh basil for garnish
  

DIRECTIONS

1. Preheat your oven to 350F.
2. Mix together the quark, basil, tomatoes, and breadcrumbs in a bowl.
3. Place the chicken on a chopping board and open out the fillet, or slice in half. Spread a quarter of the quark mixture in the middle of each chicken breast. Fold back over and, if using pancetta or bacon, wrap each breast with three slices.
4. Place in a greased baking dish or cast iron skillet and roast in the oven for 25-30 minutes or until the outside is golden (if using bacon/pancetta) and the chicken is cooked through.
5. Serve with fresh seasonal vegetables, mashed potato, or a salad -  and enjoy!