Yield: 1 Servings
|1 \N||Recipe passover pastry ii; see recipe|
|2 tablespoons||Vegetable oil|
|1 large||Onion; sliced|
|3 \N||Peeled tomato; seeded and sliced|
|1 \N||Zucchini; coarsely grated|
|1 large||Carrot; coarsely grated|
|2 \N||Stalks celery; thinly sliced|
|3 \N||Eggs; beaten|
|\N \N||Freshly ground black pepper|
|2 ounces||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 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@... (Lisa Montag) on Jan 10, 1998