Sheet Pan Vegetable Cake
A super fast, simple, and versatile crustless vegetable quiche where the batter is mixed directly with the vegetable pieces and baked. Perfect for dinner, buffets, or meal prep.
By Anika Backes
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 1
Tags: Main course, Vegetarian, Simple, Vegetables, Baking, Dinner
Ingredients
- 400 g Vegetables
- 4 pieces Eggs
- 300 ml Milk
- 300 g Wheat flour
- 10 g Baking powder
- 2 tsp Salt
- 3 tsp Herbs
- 3 pinches Pepper
- 220 g Grated cheese
Instructions
- 1. Prepare the vegetables: wash, clean, and depending on the variety, finely dice, slice, or grate them. For watery vegetables like zucchini, squeeze out the liquid slightly after grating.
- 2. Line a baking sheet (approx. 30x40 cm) with parchment paper or grease it and dust with flour. Preheat the oven to 180 degrees Celsius (top and bottom heat).
- 3. Whisk the eggs with the milk.
- 4. In a separate bowl, mix the flour with baking powder, salt, pepper, and herbs.
- 5. Briefly stir the egg-milk mixture into the flour mixture.
- 6. Fold the grated cheese and the prepared vegetable pieces into the batter.
- 7. Spread the batter evenly on the baking sheet and smooth it out.
- 8. Bake the vegetable cake for approx. 22-26 minutes (depending on the thickness) until golden yellow.