Vegetable Basket

Shred the vegetables on a fine grater, salt them, and let sit for 10 minutes, then squeeze out the excess moisture thoroughly.

Mix the vegetables with butter and flour, stirring well.

Grease a mold, transfer the vegetable mixture into it, shape the sides, smooth it out, and form it into a basket-like shape.

Bake the basket at 190°C for about 20 minutes.

Cut the cherry tomatoes in half and quarter the mushrooms.

Sauté them together in a pan with fresh basil leaves.

In a separate bowl, whisk together the eggs and cream.

Layer the shredded cheese into the baked vegetable basket, then add a layer of cherry tomatoes and mushrooms.

Pour the cream mixture over top, sprinkle with a few basil leaves and the remaining cheese.

Bake at 180°C for about 30 minutes.