Sheet‑Pan Vegetable Quiche

Ingredients

• 1 onion
• 400 g Potatoes
• 250 g carrots
• 200 g broccoli
• 1 bell pepper
• 4 eggs
• 350 g Exquisa (Fitline Paprika‑Chili)
• 3 tbsp starch
• 100 g grated cheese
• 0.5 tsp Salt
• 1 pinch pepper
• 100 g Exquisa (QuarkCreme Natur or milder Skyr variant)
• 0.5 bunch herbs of choice (chopped)

Instructions

1. 1.

   Peel and finely dice the onion. Peel and grate the potatoes and carrots coarsely. Wash, pat dry, and finely chop the broccoli. Clean the bell pepper, wash it, and cut into strips.

2. 2.

   Beat the eggs with Exquisa Fitline Paprika‑Chili, starch, grated cheese, salt, and pepper. Add the cream to the prepared vegetables and mix vigorously.

3. 3.

   Place the vegetable mixture in a square baking tin or on a parchment‑lined sheet pan, smoothing evenly. Bake at 180 °C (conventional heat) for about 35 minutes.

4. 4.

   Meanwhile, combine Exquisa QuarkCreme Natur with salt, pepper, and chopped herbs of choice; serve this alongside the quiche later.