Ingredients
- 1250 g Flensted (90052)
- 200 g grated cheese, e.g., Gouda or mozzarella
- 400 g Broccoli florets
- 400 g Diced zucchini
- 200 g sliced leek
- 10 eggs
- 4 dl soured cream 6% or 9%
- Salt, Pepper
Preparation
Spread the potatoes evenly in the bottom of a gastronorm tray lined with baking paper and sprinkle with cheese. Bake the potatoes for 10 minutes at 175°C.
Meanwhile, blanch the vegetables briefly.
Whisk the eggs and soured cream together, season with salt and pepper, and mix with cheese.
Spread the vegetables over the pre-baked potatoes and pour the egg mixture over them.
Bake the tart for 20-25 minutes at 175°C until the egg mixture is set and golden on top.
Serve the tart warm or cold, cut into smaller pieces.
