Zucchini-Pilzauflauf mit Quark

3 tablespoons rapeseed oil 60 g (2 oz) butter, melted 400 g (14 oz) button mushrooms, sliced 2 garlic cloves, crushed ¼ teaspoon dried thyme or oregano 300 ml (1/2 pint) vegetable or chicken stock 3 courgettes, sliced 1 large leek, sliced 2 tablespoons flour 2 x 250 g tub Quark 3 free-range eggs, beaten an seasoned a little freshly grated nutmeg 40 g (1 ½ oz) German Emmental, grated sea salt and freshly ground black pepper Heat the oil in a deep saucepan with half the butter, and when hot mix in the mushrooms and garlic. Cook them over a high heat until just softenend. Do not let them become watery. ... >> more