vegetable cakes
Time
Preparation time: 25 min.
Cooking or baking time: 35 min.
Total preparation time: 1 hr.
Even my children like this kind of vegetables, and that is truly a miracle! I prefer quark shortcrust pastry for this vegetable pie, but of course it is also ordinary shortcrust pastry.
With the vegetables you can take everything, broccoli, celery, leeks, carrots, zucchini, spinach, peas, eggplant, etc., fresh or frozen. Sometimes all vegetable leftovers from the fridge and freezer come in, a super delicious leftovers!
ingredients
For the quark shortcrust pastry (for a round springform):
- 200 g of flour
- Cut 100 g of butter with the knife in tiny pieces into the flour
- 100 g of well-drained lean quark
- 1 teaspoon salt, 1/2 teaspoon baking powder (or saladsatron)
preparation
- Everything is quickly mixed with a fork or a knife and quickly kneaded into a smooth dough with rinsed hands in cold water. Leave the dough cold and let it rest. Preheat oven to 220 ° C.
- Grease springform and dust with flour, press the dough into the mold so that there is a 2-3 cm high edge. Push strips of aluminum foil to the edge to keep the dough reasonably in the mold and prebake for about 15 minutes.
vegetable filling
700 - 800 g of vegetables, depending on your choice, wash and peel, cut into small pieces and simmer in a large saucepan, depending on the type of vegetables and season with fresh herbs, salt, pepper and paprika and season. Let cool down.
In a separate bowl:
- 1 tbsp. Flour with
- Mix 200 g of sour cream until smooth
- 2-3 eggs and
- Mix about 100 g of grated cheese (preferably Emmentaler) and then stir into the cooled vegetable mass.
Distribute the vegetable mass on the pre-baked ground (please remove the aluminum foil before!) And bake for about 35 minutes.
Of these, 4 hungry people are really full, but you can also make it as an appetizer for up to 12 people.
