Kraichgau vegetable cake

Ingredients for 2 servings:

• 180 g carrot(s)
• 180 g zucchini
• 180 g cauliflower (florets)
• 150 g sour cream
• 120 g herb cream cheese
• 3 eggs, size M (or 2 eggs size L)
• 60 ml cream
• 1 tsp vegetable broth (powder) or more if needed
• salt and pepper
• nutmeg
• marjoram
• basil
• possibly cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

without base, tastes light and is suitable as a starter or main course

Clean and dice the vegetables, and pre-cook them until al dente (in a saucepan or, even better, in a steamer). Drain thoroughly. Then transfer to a casserole dish. Mix the remaining ingredients, season generously, and pour over the mixture. Sprinkle with approximately 80-100g of grated cheese, if desired. Bake for 30-35 minutes at 180°C (top or bottom heat) or 160°C (fan oven) (until the egg mixture is completely set). TIPS: If you like, you can add garlic. It tastes good without cheese too. You could also add toasted pine nuts or sunflower seeds to the vegetables. I like to use 1 tablespoon of homemade soup seasoning instead of instant broth. As a starter, it makes 4-6 servings.