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

1. 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. Season and stir in the thyme or oregano. Remove from the pan.
2. Add the stock to the pan, bring to the boil then drop the courgettes and leeks. Simmer for 2-3 minutes until just tender, strain off the stock and reserve.
3. Return the mushrooms to the pan with the vegetables and mix in the flour. When blended stir the stock back in and bring to the boil, stirring until smooth. Simmer for 2 minutes then stir in 3 tablespoons of the Quark.
4. Pour the vegetables into an ovenproof shallow baking dish. Heat the oven to Gas Mark 5/190°C/375°F.
5. Beat the remaining Quark with the egg and seasoning. Pour over the vegetables, scatter over nutmeg and then the grated cheese.
6. Place the dish on a baking sheet and bake for about 30 minutes until the topping is golden brown and bubbling. Allow to stand for 5 minutes before serving. Chunky rye bread and a light beer make good accompaniments.

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