Colorful vegetable pie from the tray

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Dice the fat, knead with flour, 2 eggs, 1/8 litre water and 1 teaspoon salt to a smooth dough. Cover the dough and chill for about 1 hour. Wash and clean the broccoli and cook in salted water for about 1 minute. Drain the corn. Wash and clean the tomatoes and spring onions.

2. 2

   Cut the tomatoes into slices, cut the spring onions in half lengthwise. Roll out the dough on a floured work surface to a rectangle (32 x 40 cm). Grease the baking tray. Place the dough on the baking tray and press the edges slightly up. Spread broccoli, tomatoes, spring onions and corn on the dough. Stir sour cream, milk and remaining eggs until smooth. Season with salt and nutmeg. Pour egg milk over the vegetables. Season with salt and pepper. Grate the Gouda and spread on the vegetable pie.

3. 3

   Stir sour cream, milk and remaining eggs until smooth. Season with salt and nutmeg. Pour egg milk over the vegetables. Season with salt and pepper. Grate the Gouda and spread on the vegetable pie. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Coarsely crush the peppercorns and sprinkle over the vegetable cake

4. 4

   kJ 2810/ 670 kcal. E 19 g/ F 41 g/ KH 56 g

Nutrition Facts

KCAL
670 kcal

CARBS
56 g

FATS
41 g

PROTEINS
19 g