Hearty vegetable pie with cheese

Ingredients for 4 servings:

• 600 g zucchini
• 150 g carrot(s)
• 4 tomatoes, sliced
• 100 ml cream
• 100 ml milk
• 3 eggs
• 60 g flour (or 50 g wholemeal flour)
• 1 tsp baking powder
• 150 g cheese (Cheddar or Gruyère), grated
• 4 tbsp Parmesan, cracklings
• 2 tsp vegetable broth (powder)
• 25 g sunflower seeds, roasted
• 25 g pine nuts, roasted (alternatively use 50 g sunflower seeds)
• 50 g fried onions (from the can)
• e.g. salt and pepper
• n. B. Nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the zucchini and carrots in a Tupperware Quick-Chef or coarsely grate them. Combine the flour and baking powder with a little milk in a large mixing bowl. Whisk together the cream, remaining milk, and eggs. Stir in the cheese and vegetables, along with the pine seeds and sunflower seeds. Season well (add salt carefully because of the bouillon powder). Stir in the fried onions. Pour the mixture into a greased, large casserole dish (it doesn’t need to be particularly deep), and level the surface. Arrange the tomato slices on top, season with pepper, and sprinkle with Parmesan cheese. Bake at 180°C (top and bottom heat) for about 40 minutes. At 160°C (convection oven) with a 180-watt microwave switched on, it only takes about 30 minutes. After baking, let it rest for another 5 minutes in the switched-off oven. Instead of the cream and milk, you can also use 200 ml of condensed milk.