Soup vegetables – cheese – casserole

Ingredients for 2 servings:

• 450 g soup vegetables, frozen
• 200 g cheese (Gouda), grated
• 2 eggs
• 2 tsp herbal salt
• 5 grains of pepper, ground
• 200 g buckwheat, ground
• 3 tsp ground sesame seeds (organic)
• 500 ml milk
• 200 g feta cheese
• Butter for greasing the ovenproof dishes
• Paprika granules

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gluten-free, own recipe

Combine the soup vegetables, approximately 100g of Gouda cheese, eggs, pepper, 1 teaspoon of herb salt, buckwheat, and sesame seeds. Puree the feta and 1 teaspoon of herb salt in the milk. Mix everything well and divide between two greased ovenproof bowls (each approximately 1 liter capacity). Smooth the mixture evenly, sprinkle with the remaining cheese and some paprika granules. Place in a cold oven and bake at approximately 150°C (convection oven) for approximately 50 minutes.