Vegetable cake

Name: Vegetable cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g green beans; 1 collar Spring onions; 1 kg Broccoli; 2 Courgettes (about 200 g each); 7-10 Tbsp Salt; 1 package (460 g) Pizza dough base mix (2 bags of 230 g each); 4 Eggs; 500 g Low-fat curd; 1 package (150 g) Cream cheese with herbs from Provence; 7-10 Tbsp Pepper; 1-2 TEASPOONS dried herbs of Provence; 7-10 Tbsp Sweet peppers; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 200 g Deep-sea crab meat; 1/2 bunch Parsley; 7-10 Tbsp Lemon; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

200 g green beans
1 collar Spring onions
1 kg Broccoli
2 Courgettes (about 200 g each)
7-10 Tbsp Salt
1 package (460 g) Pizza dough base mix (2 bags of 230 g each)
4 Eggs
500 g Low-fat curd
1 package (150 g) Cream cheese with herbs from Provence
7-10 Tbsp Pepper
1-2 TEASPOONS dried herbs of Provence
7-10 Tbsp Sweet peppers
1-2 Garlic cloves
2 TABLESPOONS Olive oil
200 g Deep-sea crab meat
1/2 bunch Parsley
7-10 Tbsp Lemon
7-10 Tbsp Grease

Directions

1
Clean and wash the vegetables. Cut beans and spring onions into bite-sized pieces, broccoli into florets and zucchini into slices. Beans in boiling salted water 15 minutes, broccoli eight minutes
2
Drain the vegetables. Knead the baking mix and 1/4 litre of lukewarm water with the dough hooks of the hand mixer to a smooth dough. Grease the baking tray. Roll out the dough to the size of a baking tray on a lightly floured work surface.
3
Mix eggs, curd and cream cheese. Season with salt, pepper, dried herbs and paprika and spread on the dough. Spread the vegetables on top and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 45 minutes.
4
Cover up in between if necessary. In the meantime, peel the garlic, press it through a garlic press and fry it in hot olive oil. Add the drained crab meat and fry for two to three minutes, turning.
5
Wash the parsley and, except for something to garnish, chop and add. Just before serving, spread on the vegetable pie and serve garnished with lemon and the rest of the parsley.