Vegetable cake

Ingredients for 4 servings:

• 350 g whole wheat flour
• 1 tsp salt
• ½ tsp sugar
• 1 point dry yeast
• 250 ml water, lukewarm
• 3 tbsp olive oil
• 300 g zucchini
• 2 bell peppers, red
• 1 bell pepper(s), green
• 300 g potatoes
• 1 large onion(s)
• 2 tbsp olive oil
• salt and pepper
• 4 eggs
• 2 tbsp parsley, chopped
• 125 g Emmental cheese, grated
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

with zucchini, peppers and potatoes

Mix the flour with salt, sugar, and yeast. Gradually add the water, then the oil. Cover the dough and let it rise in a warm place for 30 minutes. Then knead the dough thoroughly again. Wash the zucchini, remove the stems, cut lengthwise into coarse strips, and dice. Trim, wash, and slice the bell peppers into strips and dice them. Peel and wash the potatoes, halve them, and cook in salted water. Then dice the potatoes as well. Finely chop the onion. Heat the oil in a pan and sauté all the vegetables over medium heat for 10 minutes, turning frequently. Season everything with pepper, salt, and 2-3 teaspoons of paprika, then let it cool slightly. Roll out the dough on a baking sheet lined with baking paper. Spread the vegetables evenly on top. Beat the eggs, stir in the parsley, and grated cheese. Season the mixture to taste with salt and pepper. Spread the egg mixture spoonfully over the vegetables. Bake the vegetable pie in a preheated oven at 180°C (fan assisted) on the second rack from the bottom for 25 minutes.