Vegetable cake

Ingredients for 1 servings:

• 300 g flour
• 1 tbsp sesame seeds
• 160 g butter, cold
• 60 ml water, cold
• ½ tsp salt
• 800 g vegetables, e.g. fennel, carrots, zucchini, peas, corn according to taste
• 1 cup cream or soy cream
• 4 eggs
• 1 clove(s) garlic
• 2 tbsp mixed herbs, to taste
• salt and pepper
• Nutmeg, freshly grated
• 150 g cheese, spicy

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

vegetarian, for a quiche dish of approx. 30 cm

Make a shortcrust pastry from flour, sesame seeds, butter, and water. Press this directly into a quiche or springform pan, pulling up the edges as you go. Let it rest in the refrigerator for about 1 hour. In the meantime, clean and chop the vegetables. Heat a little oil or butter in a pan and sauté the vegetables until lightly browned, then season. Add the zucchini later so it doesn’t get too mushy. Whisk the eggs with the cream, press in the garlic, and season with herbs and spices. Spread the vegetables on the base, pour the cream and egg mixture over them, and sprinkle with cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes until golden brown.