Baked vegetable cake, easy step-by-step recipe

This baked vegetable cake is a delight to make at home. In addition, it supports a large number of vegetables, literally those that are preferred or most liked at home. It can be made with or without cream, and with eggs (obviously, this way it is not suitable for vegans, although it is suitable for vegetarians). Either way, a vegetable pie is an easy way to eat vegetables. The best thing, as we are already seeing, is that different vegetables can be combined each time it is prepared and give the illusion that a different dish is eaten each time. The texture is smooth because the egg and the cream make it set and look quite like a quiche, although without the lightness of it. In any case, it is a recipe that is worth preparing and incorporating into everyday menus. At home it will appeal to young and old alike. Ingredients: 1 onion 1 red pepper 150 grams of green beans 1 leek 2 carrots 1 zucchini 1 aubergine 3 eggs 200 ml of cream Extra virgin olive oil Salt and pepper How to prepare a vegetable cake: Peel the carrots, the aubergine and the onion, cut into small squares. The eggplant is put aside, in a bowl with water and salt, for a while. Chop the zucchini the same, the red pepper in very fine brunoise and the sliced leek. Wash the green beans, cut the ends and chop them into three or four pieces. Put them in a microwave-safe container and cook them for 3 minutes, only with the water that they should have been washed. Or cook them in a saucepan with water in the kitchen for 10 minutes. In a frying pan add olive oil. Put the carrots and sauté them with a little salt, for 5 minutes. Drain the aubergines. Add them to the carrots. Continue sautéing for 10 minutes.Then add the onion, pepper and leek. Stir. Add the zucchini and green beans and a little more salt and pepper. Leave on the fire for two minutes. Move to another container so that the vegetable stew cools faster. Bring the whole to the point of salt. Preheat the oven to 170 ° C. In a large bowl, crack the eggs, add salt, pepper and cream. Beat with manual rods. Incorporate the vegetables, mix. Line a rectangular mold with parchment paper, pour the mixture and bake for 40 minutes, or until a skewer comes out clean. Take out the baked vegetable cake and wait 10 minutes to unmold it. Serve as a garnish or as a single dish. It looks great as a light dinner.