Vegetarian pumpkin flatbread.

It was a beautiful fall day and I took the opportunity to go for a long walk with my youngest son. We mainly walked along the Mosel, enjoying the beautiful weather. Of course we also had a coffee somewhere, and all in all, we went on for three hours. After such a walk , I didn’t want to spend hours in the kitchen. That is why a flatbread was baked, topped with fresh vegetables. It is an easy-to-make, low carb dish packed with protein, a perfect meal after a physical effort.



  • 300 g low-fat quark
  • 4 eggs
  • Himalayan Salt
  • Black pepper
  • 50 g grated Emmentaler
  • 50 g grated Gouda
  • 4 tbsp. almond flour
  • 20 g of ground flaxseed
  • 1 leek
  • 300 g Hokkaido Pumpkin
  • 100 g Feta
  • A pinch of chiliflakes
  • 1 tsp. Mediterranean herbs
  • Olive oil


  • Cover a baking tray with baking paper.
  • For the flatbread, stir the quark with eggs, salt and pepper until smooth.
  • Stir in both grated cheeses, almond flour and flaxseed.
  • Mix well and spread on the plate.
  • Bake the flatbread in a preheated oven(180°C) for about 20 minutes.
  • In the meantime clean, wash and cut the leek into thin rings.
  • Finely grate the pumpkin.
  • Take the flatbread from the oven and spread the grated pumpkin on the flatbread.
  • Sprinkle with leek rings and crumble the feta cheese on top.
  • Season with salt, pepper, chili flakes and herbs.
  • Sprinkle with olive oil and bake in the oven in 20 minutes.