Protein Quark Bake: 5 Sweet Casseroles With 30 g+ Protein
A sweet quark bake – Quarkauflauf – is a classic German meal: creamy, warm and often eaten as a sweet dinner. Made mostly from low-fat quark, it is naturally high in protein – one portion easily brings 30 g.
Low-fat quark has about 12 g of protein per 100 g. Mixed with eggs, a little semolina or oats and fruit, then baked for 40 minutes, it turns into a soft, cheesecake-like dessert with very little sugar needed.
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The basic recipe (2 portions)
- 500 g low-fat quark
- 2 eggs and 40 g semolina or oats
- A little sweetener, vanilla and lemon zest
- Fruit on top or inside. Bake at 180 °C for 35 to 40 minutes.
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1. Classic quark bake with cherries
Quark, eggs and semolina with sour cherries – the German original. Roughly 35 g protein per portion.
2. Apple and cinnamon quark bake
Thin apple slices and cinnamon – like apple cheesecake. Roughly 33 g protein per portion.
3. Quark bake with berries
Frozen berries baked into the quark – no thawing needed. Roughly 33 g protein per portion.
4. Chocolate protein quark bake
With cocoa and a scoop of chocolate protein powder. Roughly 42 g protein per portion.
5. Rice pudding quark bake
Leftover rice pudding mixed with quark and egg and baked. Roughly 30 g protein per portion.
Tip
Let it cool for 10 minutes before cutting – it sets and gets creamier. It also tastes great cold the next day. More sweet ideas: quark recipes, protein cheesecake and baked oats.
How much protein do you need per day? The free protein calculator shows your target.
More sweet recipes: The High-Protein Cookbook, with protein and calories for every recipe.
Free: 10 High-Protein Foods Worth Building Meals Around.
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Frequently asked questions
How much protein does quark bake have?
With 250 g quark and one egg per portion, roughly 30 to 35 g.
Can I eat quark bake for dinner?
Yes. With fruit it is a filling, high-protein sweet dinner – very common in Germany.
Can I make it without semolina?
Yes. Oats, a little cornflour or protein powder work just as well as a binder.
Protein values are approximate and vary by brand and portion. If you have a medical condition or food allergy, check with a doctor or dietitian before changing your diet.
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