Potato and Vegetable Pizza

Name: Potato and Vegetable Pizza
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Potatoes; 100 g Parmesan cheese; 400 g Swiss chard; 3 medium-sized tomatoes; 250 g Mushrooms; 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper; 1 TEASPOON Herbs of Provence; 7-10 Tbsp Grease; 200 ml Milk; 4 Eggs (Gr. M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salad leaves, olives and; 7-10 Tbsp Onion

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Potatoes
100 g Parmesan cheese
400 g Swiss chard
3 medium-sized tomatoes
250 g Mushrooms
1-2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper
1 TEASPOON Herbs of Provence
7-10 Tbsp Grease
200 ml Milk
4 Eggs (Gr. M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Salad leaves, olives and
7-10 Tbsp Onion

Directions

1
Wash the potatoes and cook them covered in water for about 20 minutes. Drain, peel and let cool down a little
2
Finely grate the cheese. Clean, wash and cut the chard into strips. Clean and wash the tomatoes and mushrooms. Slice potatoes, tomatoes and mushrooms
3
Fry the mushrooms in hot fat. Steam chard briefly. Season with salt, pepper and herbs. Place the potato and tomato slices in a greased ovenproof pan or quiche dish (Ø approx. 26 cm)
4
Whisk the milk, eggs and half the cheese. Season well with salt, pepper and nutmeg. Pour egg milk over the vegetables. Sprinkle the rest of the cheese on top. Let it simmer in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 35 minutes. Garnish if necessary