Free Recipe Mixed Vegetable Quiche

Recipe Type: K Recipes

Recipe Preparation: bake

Cooking Ingredients for Mixed Vegetable Quiche Recipe

1 Recipe passover pastry ii;
-see recipe
2 tb Vegetable oil
1 lg Onion; sliced
3 Peeled tomato; seeded and
-sliced
1 Zucchini; coarsely grated
1 lg Carrot; coarsely grated
2 Stalks celery; thinly sliced
3 Eggs; beaten
1/2 c Milk
Salt
Freshly ground black pepper
2 oz Hard cheese; grated

Mixed Vegetable Quiche Preparation

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 35-40 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 JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa Montag) on Jan 10, 1998

Cooking Temperature:

Recipe Serves: 1

How Do You Cook Mixed Vegetable Quiche?

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