February 11th, 2010

Vegetable pie

GemüsekuchenThere is nothing better as finding such a great recipe when looking for a Dinner Inspiration in the world wide web. When I saw the recipe for this vegetable pie on Chaosqueens kitchen I was immediately hooked. Fast and delicious, with whole grain and lots of vegetables, this recipe sounded perfect for me. So I take a quick look into my pantry. I had a nice mix of winter vegetables at hand: parsnip, celeriac, carrots and broccoli. The only thing missing were Sunflower seeds so I replaced them with sesame.

The pie was as delicious as promised and so easy to prepare. Its the perfect recipe for a dinner after a long workday.

Chaosqueen found the recipe in two variations on Barbaras Spielwiese and the original Post was on Sammelhamsters Blog.

Vegetable pie

  • 470 g mixed vegetables (parsnip, celeriac, carrots and broccoli in equal parts)
  • 200 g fresh ground spelt
  • 2 Tsp cream of tartar
  • 2 eggs
  • 200 g sour cream
  • 50g milk
  • 100 g diced cheese
  • 2 Tbs Sesame
  • salt, pepper,  nutmeg
  • 2 slices raclette cheese

Dice vegetables. Mix flour with sesame, cream of tartar, eggs, sour cream and milk. Season with salt, pepper and nutmeg. Mix in diced vegetables and cheese. Fill in a greased springform and top with raclette cheese. Bake for 45 min at 180°C.

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8 Responses t_on Vegetable pie

  1. Bettina November 11th, 2019

    Hallo Stefanie,
    Habe heute diesen tollen Gemüsekuchen gebacken. Schmeckt warm und kalt. Wie würdest du vorgehen, wenn du im Voraus backen und dann einfrieren willst? Ohne Käse backen, uänd beim aufbacken mit Käse belegen? Vollständig backen, oder kürzer und tiefgefroren fertigbacken? Wenn ja wielange, wie heiss?

    Liebe Grüße Bettina

    1. Stefanie November 12th, 2019

      @Bettina: ich würde den Kuchen gerade durch backen, aber noch nicht bräunen (ca. 10 min kürzer). Und dann kann man ihm im Ofen bei Bedarf auf- bzw. zuende backen. Getestet habe ich das Vorgehen aber nicht.

  2. SallyBR February 14th, 2010

    What a wonderful recipe this seems!

    I have a question, though – when you say ground spelt, you simply grind the grain in a food processor? You are not talking spelt flour, right?

    I don’t know if I’ll be able to find the grain, but… will keep an eye for it.

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