Delicious light vegetable cake

Ingredients for 3 servings:

• 100 g flour
• 1 pinch of salt
• 50 g butter
• 50 g low-fat curd cheese
• 1 egg yolk
• 2 carrots
• 1 zucchini
• 1 stalk(s) leek
• 2 eggs
• 150 g sour cream
• salt and pepper
• Nutmeg, freshly grated
• Herbs, Italian
• 50 g Gouda, grated
• Butter and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

easy to cook and vegetarian

For the dough, mix the flour and salt in a bowl. Add the butter, quark (herb quark can also be used for more flavor), and egg yolk, and knead everything into a smooth dough. Wrap in cling film and chill for about 30 minutes. Grease and flour a loaf pan. For the topping, clean and slice the carrots. Clean the zucchini, halve lengthwise, and cut into 1 cm pieces. Also halve the leek lengthwise, wash thoroughly, clean, and cut into rings. Now mix the vegetables (about 450 g). Whisk the eggs with the sour cream and season well with salt, pepper, nutmeg, and the remaining herbs. Toss the vegetables with the cream mixture. Preheat the oven to 180 °C (fan oven). Meanwhile, roll out the dough thinly and line the pan with it, pressing the edges down firmly. Prick the dough base several times with a fork and fill with the vegetable mixture. Then bake for 20 minutes, remove from the oven, sprinkle with grated cheese, and bake for another 20-25 minutes. For a non-vegetarian version, you can also add diced ham to the vegetable mixture. Just be careful with the salt, as it might be too salty otherwise.