Broccoli and carrot cake

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 500 g Broccoli
  • 300 g Carrots
  • 7-10 Tbsp Salt
  • 2 red onions
  • 10 g Butter or margarine
  • 1 package (230 g) Round rolled out pizza dough (cooling shelf)
  • 200 g granular cream cheese
  • 3-4 Stem(s) fresh thyme (alternatively 1/2 teaspoon of separated thyme)
  • 150 g Fresh cream
  • 2 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 Egg yolk for spreading

Directions

  1. 1

    Clean, wash and cut broccoli into florets. Clean, wash and chop the carrots. Cook broccoli and carrots in boiling salted water for 4-5 minutes. Drain on a sieve.

  2. 2

    Peel onions and cut them into fine rings. Heat the fat in a pan. Fry the onion rings briefly in it. Place the pizza dough with the baking paper in a quiche tin (approx. 29 cm Ø). Spread the vegetables on top and put the cream cheese in heaps with a teaspoon.

  3. 3

    Wash the thyme, dab dry and scrape the leaves off the stalks. Mix crème fraîche, eggs, thyme, salt, pepper and a little nutmeg. Pour over the vegetables. Press the edge of the dough a little inwards.

  4. 4

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-45 minutes. If necessary, 10-15 minutes before the end of the baking time, mix 1 egg yolk with 1-2 teaspoons of water and a little salt and brush the folded-over edge of the dough with it.

  5. 5

    Cut the cake into about 8 pieces and serve hot.

Nutrition Facts

KCAL
490 kcal
CARBS
34 g
FATS
30 g
PROTEINS
18 g