Make the shortcrust pastry. Mix the egg, flour and butter and knead until smooth. Depending on the size of the egg and the moisture of the dough, add a little water. Put the dough in the refrigerator.
Prepare the broccoli for the topping. To do this, cut the larger broccoli florets in half vertically so that all the stems are approximately the same thickness. Then place the florets in lightly salted, boiling water and blanch (i.e. let them boil) for 2-3 minutes, then drain.
Now preheat the oven to 165 ° C convection.
Prepare the remaining vegetables. To do this, grate the zucchini with a grater. The leek e.g., divide lengthways once and then cut both parts into slices. Chop the onion and garlic into small pieces.
Sauté all vegetables, first of all the onions, in olive oil until translucent and season well with thyme. Then add the vegetable stock, sugar, pepper, nutmeg and salt and finally vinegar. Take everything out of the pan and let cool down.
Grease a springform pan well and carefully press in the shortcrust pastry. Make sure that there is a sufficiently high edge (min. 1 cm). Pierce holes with a fork.
Mix the eggs, sour cream and the vegetables that are at least lukewarm and then place in the tin. Sprinkle everything with the grated cheese.
If there is too much topping, this leftover also tastes fried as a kind of scrambled vegetable egg.
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