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Mixed vegetable quiche
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| Artist: |
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| Categories: |
Eggs, Quiches & Souffles, Tarts & Pies, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Recipe Passover Pastry II | | | -see recipe | | 2
| tbsp | Vegetable oil | | 1
| large | Onion, sliced | | 3
| | Peeled tomato, seeded and | | | -sliced | | 1
| | Zucchini, coarsely grated | | 1
| large | Carrot, coarsely grated | | 2
| | Stalks celery, thinly sliced | | 3
| | Eggs, beaten | | 1/2
| cup | Milk | | | Salt | | | Freshly ground black pepper | | 2
| oz | Hard cheese, grated |
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Procedures:
| 1 | Roll out the pastry to fit a 10" flan tin. | | 2 | Prick the base with a fork and bake blind in a 400f oven for 20 min until just beginning to brown. | | 3 | Cool. | | 4 | Meanwhile, heat oil in a saucepan; cook onion until transparent. | | 5 | Add remaining vegetables and cook until soft. | | 6 | Cool, then spread over pastry base. | | 7 | Mix eggs and milk and season to taste. | | 8 | Pour over vegetables, sprinkle with grated cheese and bake at 350f for 35-40 min until set and brown. | | 9 | Serve with a salad. | | 10 | Notes : use crumpled foil instead of beans when baking blind -- the beans are not kosher l"pesach |
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