Summary

Ingredients

• 750 g douh, (potato douh for potato pancakes, finished product)
• salt
• pepper
• 1 small onion (s)
• 50 grams flour
• 3 egg (s)
• 300 g broccoli
• 1 carrot (s)
• 1 small zucchini
• 1 red pepper (s)
• 200 g crème fraîche
• 100 g cheese, rated Emmentaler
• Fat, for the shape

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Instructions

1. Preheat the oven to 220 ° (fan oven 200 °). Put the potato dough in a bowl, season well with salt and pepper.
2. Peel the onion and dice very finely, add to the potato dough with the flour and 1 egg.
3. Grease a tart pan (28 cm Ø), pour in the dough, smooth it out and prebake in the oven (center) for 15 minutes.
4. In the meantime, bring plenty of salted water to the boil for the vegetables. Clean and wash or peel the vegetables. Cut the broccoli into florets and cut the stalks into ½ cm thick slices. Cut the carrot and zucchini into small cubes and the paprika into strips. Blanch all vegetables for 2-3 minutes in boiling salted water, drain, rinse ice cold and drain well.
5. Whisk the remaining 2 eggs with the crème fraîche and cheese, season with salt and pepper. Spread the vegetables on the pre-baked dough and pour the egg over top.
6. Turn the oven temperature down to 200 ° (convection 180 °), bake the cake for another 25 minutes.