Vegetable cake/ casserole Ramhormoz

Ingredients for 4 servings:

• 1 cup(s) brown rice in
• Boil 2 cups of water for about 40 minutes.
• 100 g leek, frozen
• 250 g frozen mixed vegetables (e.g. cauliflower + broccoli + carrots)
• 250 g peppers cut into strips, frozen, or all fresh with/ in
• 125 ml water +
• ½ tsp vegetable broth, granulated, steam, thaw +
• 1 tsp oregano, dry
• 12 tbsp corn with
• 1 tbsp coriander +
• 10 grains of pepper, ground
• 500 g quark (low-fat quark)
• 5 large eggs, separate
• herbal salt
• 300 g smoked salmon, cut into small pieces

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, own recipe

Mix the cooled rice with the vegetables, oregano, quark, and egg yolk. Add the salmon and season with spices/herb salt. Beat the egg whites with a pinch of salt until stiff peaks form and fold in. Pour into a 35 cm king cake pan lined with baking paper and bake at 160°C (convection oven) without preheating for about 100 minutes, or bake at 180°C (convection oven) with preheating for about 80 minutes. Enjoy!