Broccoli and mushroom cake with Kasseler

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, 1 egg, salt, butter and 2 tablespoons of cold water into a short pastry. Wrap dough in foil and chill for at least 1 hour. Clean and wash broccoli, divide into florets and blanch in bubbling salt water for about 4 minutes. Quench cold and drain on a sieve. Peel and roughly dice the onions. Clean the mushrooms and possibly halve them.

2. 2

   Cut smoked pork loin into cubes of about 2 cm. Heat the oil in a pan. Brown the mushrooms in it. Add onions and diced Kasseler and fry briefly. Leave to cool. In the meantime roll out the dough on a floured work surface to a circle (approx. 32 cm Ø; 0.5 cm thick). Grease a springform pan (26 cm Ø). Place the dough inside, pressing a rim of approx. 3 cm high lightly. Prick the base several times with a fork. Whisk 5 eggs with the milk. Season with salt and pepper. Spread the smoked pork loin vegetable mixture on the short pastry.

3. 3

   Grease a springform pan (26 cm Ø). Place the dough inside, pressing a rim of approx. 3 cm high lightly. Prick the base several times with a fork. Whisk 5 eggs with the milk. Season with salt and pepper. Spread the smoked pork loin vegetable mixture on the short pastry. Pour egg milk over it. Bake the vegetable casserole cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
18 g

FATS
17 g

PROTEINS
15 g