Mix the low-fat quark, oil, milk, egg and 1 1/2 tsp. salt in a bowl. Cut the chives into fine rolls. Pluck the dill and chop finely. Add to the bowl with the flour and baking powder and knead with the dough hook of the hand mixer until smooth. Form the dough into a ball and let it rest in the refrigerator for 20 min. wrapped in plastic wrap.
First roll out the dough on a floured surface about 50 cm long and 15 cm wide.
Then roll it up from the long side and cut into 8 pieces. Press the center of each piece of dough firmly with the handle of a mixing spoon. Place on a baking tray and bake in a hot oven at 200 °C (convection oven: 170 °C) on the 2nd rack from the bottom for 25 minutes.
