Cut white parts of the leek into circles, shred carrot, slice peeled peppers and kohlrabi.

Simmer the carrot in water for 5 minutes, add kohlrabi, simmer for 7 minutes, then add peas and heat through for 2 minutes. Drain the liquid.

Sautee leek and pepper, stirring, in oil for 10 minutes. Add salt and pepper and combine with the cooked vegetables.

Whisk eggs with cream, add shredded spring onion, half of the sugar, salt, ground pepper and nutmeg, stir up.

Put the vegetables in a baking pan, cover with the egg mix and bake in the oven for 20 minutes. Then sprinkle with the remaining cheese and bake for additional 10 minutes.