This recipe is the “savior of the fridge”, the perfect way to use up leftovers. Half a pepper, two lonely mushrooms, a piece of zucchini: all of this goes into this bottomless vegetable quiche. Here is the basic recipe that is guaranteed to be successful and that you can adapt depending on the availability of vegetables.
Preparation
Can I use frozen vegetables?
Yes, but be sure to thaw completely and drain. Or you can use a grocery delivery nearby and get fresh vegetables spontaneously straight to your home.
How do I know if the casserole is done?
The surface is golden brown and firm, the edges come away easily from the baking pan. The inside probably still seems too runny to you, but it will firm up if you let your vegetable cake rest. It then becomes really cut-resistant.
Can I bake the cake the day before?
Yes, that’s actually my recommendation, that’s how he really pulled it off. Reheat overnight in the refrigerator, the next day in the oven or air fryer for about 15 minutes.
Colorful vegetable cake (cream cheese casserole)
The vegetables, approx. 500 g total
For the cream cheese mixture:
- Preparation: Preheat the oven to 180 °C top/bottom heat and take the cream cheese and eggs out of the fridge. Grease your baking dish or line it with baking paper.
- Clean the mushrooms with a damp kitchen towel and dry-fry them in a pan over medium heat for 3 to 4 minutes until the water has evaporated. Set aside.Clean and dice the remaining vegetables.
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Now beat the cream cheese and eggs in a large bowl with a fork and then a spoon until smooth.
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Stir in 200 g of the grated cheese (save the rest for later), salt, pepper, herbs and nutmeg.
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Fold the prepared vegetables into the mixture.
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Pour the cream cheese mixture into the prepared baking dish and smooth it out. Sprinkle with the remaining cheese.
- Now in the preheated oven 40 minutes Bake on the middle shelf until the surface is golden brown.Set alarm clock: 40 min
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Turn off the oven and let the vegetable cake rest briefly.
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Take it out and let it cool for at least another 30 minutes. It’s important to give it this time to get really firm!
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Serve it cut into pieces garnished with parsley or topped with a few slices of smoked salmon.
And: There is nothing more when it comes to vegetable cakes. The more vegetables you put in, the more water they will retain. If you add more vegetables, always increase the fresh cheese and egg mixture proportionately. For every 100g of vegetables, add about 100g of cream cheese/quark and one more egg.
Nutritional values1 portion
Which vegetables are suitable?
Anything with a low water content: peppers, carrots (grated), cauliflower and broccoli (pre-cooked), leeks, peas, green beans, potatoes (a few) or zucchini. It is better to leave out raw tomatoes in the cream cheese, they are too watery, only use them as a pretty decoration (see photos). You should fry all kinds of fresh mushrooms beforehand, otherwise they will water down the casserole.
I like to use this BZfE seasonal calendar as a guide.
Try it with these side dishes:
Save leftovers
Delicious variations
- Winter version: Leek, salsify (pre-cooked) and smoked bacon
- Mediterranean: Dried tomatoes, olives, feta instead of Gouda
- With salmon: Fold 150 g smoked salmon in pieces into the mixture, dill instead of mixed herbs, goes wonderfully
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