Tuscan vegetable cake

Ingredients for 4 servings:

• 250 g flour
• 1 packet of baking powder
• 250 g quark
• 6 tbsp oil, neutral, e.g. rapeseed oil
• 2 eggs
• 200 g sour cream
• 1 can peas and carrots, 850 ml
• 100 g Parma ham
• 50 g arugula
• some Parmesan, grated
• some salt and pepper
• 5 tbsp milk
• Fat for the mold

Instructions

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

Mix the flour, baking powder, quark, oil, milk, and a pinch of salt and knead. Line the bottom and sides of a greased springform pan with the mixture. In the meantime, preheat the oven to 200°C (top/bottom heat). Whisk the eggs with the sour cream and season with salt and pepper. Drain the peas and carrots, and cut the Parma ham into strips. Trim, wash, and slice the arugula. Mix the ham, peas, carrots, and arugula with the egg and sour cream mixture, pour it onto the dough, sprinkle with Parmesan cheese, and bake for about 30-35 minutes, until the cake is golden brown.