Recipe - Mixed Vegetable Quiche

1 Recipe passover pastry ii;
see recipe
2 tablespoon Vegetable oil
1 lg Onion; cut or sliced up
3 Peeled tomato; seeded and
cut or sliced up
1 Zucchini; coarsely grated
1 lg Carrot; coarsely grated
2 Stalks celery; thinly cut or sliced up
3 Eggs; beaten
One half cup Milk
Salt
Freshly ground black pepper
2 ounce Hard cheese; grated

Roll out the pastry to fit a 10" flan tin. Prick the base with a fork and
bake blind in a 400F oven for 20 min until just beginning to brown. Cool.
Meanwhile, heat oil in a saucepan; cook onion until transparent. Add
remaining vegetables and cook until soft. Cool, then spread over pastry
base. Mix eggs and milk and season to taste. Pour over vegetables, sprinkle
with grated cheese and bake at 350F for 3540 min until set and brown.
Serve with a salad.

NOTES : Use crumpled foil instead of beans when baking blind the beans
are not Kosher l'Pesach.

Recipe by: _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986

Posted to JEWISHFOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa
Montag) on Jan 10, 1998