Knead flour, cold fat in pieces, 2 eggs, 1/8 l water and approx. 1/2 teaspoon salt to a smooth dough. Cover and put in a cold place for 1 hour
Clean and wash broccoli and cut into florets. Steam covered in a little salt water for about 5 minutes. Drain the corn. Clean and wash the tomatoes and spring onions. Cut tomatoes into slices, spring onions into large pieces (leek into rings)
Grate cheese. Whisk together the sour cream, milk and 4 eggs. Season with salt, pepper and nutmeg. Roll out the dough on a greased baking tray (approx. 35 x 40 cm). Pull up a little at the edges. Spread vegetables on top. Pour over the mixture. Sprinkle with cheese
Bake the vegetable cake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes until golden brown