Kale, Chicken and Potato Bake with Quark Custard
A hearty oven bake with tender chicken, floury potatoes and flavorful kale, topped with a creamy quark and egg custard. Perfect for an autumnal kale evening and filling thanks to plenty of protein.
By yumbelo · 2 servings · 60 minutes
Ingredients
- 300 g Chicken breast fillet
- 400 g Kale (frozen)
- 400 g floury potatoes
- 1 pc Onion
- 1 pc Garlic clove
- 250 g Low-fat quark
- 2 pc Eggs
- 100 ml Milk
- 100 ml Water
- 1 tbsp Sunflower oil
- 1 tsp Sweet paprika powder
- 1 tsp Caraway seeds
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat.
- Wash the potatoes and cut them into roughly 2 cm cubes. Toss with 1 tbsp oil, 1 tsp paprika powder and a pinch of salt, spread on a baking tray and parboil for about 15 minutes.
- Finely dice the onion and garlic. Cut the pale yellow chicken breast fillet into bite-sized pieces and season with salt and pepper.
- Lightly sauté the kale with the onion and garlic in a pot over medium heat. Add the water, season the kale with salt, pepper and caraway, and simmer covered for about 10 minutes.
- Beat the quark, eggs and milk smooth in a bowl and season with salt and pepper.
- Place the parboiled potatoes and chicken pieces in a greased baking dish and cover with the kale. Pour the quark and egg custard over the top.
- Bake the casserole in the oven for about 25 to 30 minutes, until the custard has set and the chicken is cooked through. Let it rest briefly before serving.