Leek – Carrot – Cake

Summary

Ingredients

• 500 g flour, possibly replace part white flour with wholemeal flour
• 1 packet yeast (dry yeast)
• 1 egg (s)
• 1 tablespoon salt
• 3 tablespoon oil
• 125 ml milk, low-fat, lukewarm (approximate amount)
• 1 pinch (s) sugar
• 5 carrot (s)
• 3 leeks
• 1 onion (s)
• 1 handful sunflower seeds, ready-to-eat
• 1 teaspoon oil, e.g. olive oil
• Salt and pepper vegetable stock powder, )
• 200 ml condensed milk, low in fat (4% fat)
• 1 packet cheese, grated, low in fat
• 1 egg (s)
• Paprika powder
• Vegetable broth, grained

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Instructions

1. Put the flour, yeast, egg, sugar, salt, oil and milk in a bowl and knead thoroughly, either with a dough hook or by hand. If the dough sticks, dust it with a little flour. When everything is well kneaded, cover the dough with a damp kitchen towel and let rise in a warm place for about 1 1/2 hours until the dough has increased its volume significantly.
2. Peel and grate the carrots and onion. Clean the leek and cut into rings. Put the vegetables in a large pan or wok. Add the vegetable stock powder (approx. 2 heaping tablespoons), salt, pepper and a dash of olive oil and cook the vegetables over a medium heat for approx. 15 minutes until they have collapsed. In between add the sunflower seeds and fry them. Then let everything cool down.
3. Preheat the oven to 200 ° C (convection 180 ° C). Spread the risen dough on a baking sheet lined with baking paper until it is more or less the same thickness. Form a small edge (approx. 4 cm) all around so that the filling does not run out later. Spread the cooled filling evenly on the bottom. Mix a sauce of condensed milk, egg and spices as desired and pour it evenly over the filling. Sprinkle the grated cheese on top and put the quiche in the oven for about 30 minutes, until the cheese is well browned.
4. The cake can be eaten warm or cold. It tastes almost better the next day.