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Spring vegetable cake


Preparation : 30 min Resting : -
Cooking : 50 min Equipment :
Difficulty :
Rating :
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Serves 4 :
3 eggs
1 zucchinis
2 turnips 
1 onion
chives, thyme sprigs, nutmeg
2 ¼ cups single cream 
1 carrot
½ red pepper  
8 cherry tomatoes
salt, pepper 
1Wash the vegetables. In the Midi Bowl fitted with the 4-mm grating disc, grate the carrots, zucchinis and turnips. Slice the red pepper and onion using the 4-mm slicing disc. Set aside.
2Break the eggs into the bowl with the metal blade. Add the chives, cream, nutmeg, salt and pepper. Blend for 30 seconds.
3Transfer the vegetable mixture to a buttered quiche mold. Top with the egg preparation, add the halved cherry tomatoes and scatter with thyme.
4Bake in the oven at 355°F (gas mark 4).
Chef’s tip

This appetizer can be served with the following sauce: While the machine is running, put 2 garlic cloves in the Mini Bowl and blend until smooth. Open the lid, push the garlic down with the spatula and add 1 teaspoon smooth mustard. Again while the machine is running, add 1/2 cup oil via the feed tube.
Season generously and add the juice of 1/2 lemon.
This Vegetable Cake is best eaten slightly warm, accompanied by this sauce and a green salad seasoned with walnut oil.


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How long are you supposed to bake it for? 50 minutes?