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INGREDIENTS

Fine
1 md Green pepper -- choped
3 Garlic cloves -- chopped
150 g Tomato paste
ds Cumin
Cut into pieces
100 g Cold butter or margerine --
1 Eggplant -- peeled and
6 tb Vegetable oil
1/2 ts Pepper
2 Eggs
1/2 ts Salt
1/4 c Cold water
Chopped
150 g Cheese bread -- grated
Salt
1/2 c milk
1 1/4 c All-purpose flour
2 md Onion -- chopped
1 ts Salt
ds Thyme

Servings

INSTRUCTIONS

for the crust: Place flour and salt in a bowl. Add the fat mix with a mixer on a low speed, until the mixture resembles bredcrumbs. Sprinkle the water and remix only for a few seconds until themixture comes togather. Line an 26 cm /11 in pie ring with this dough. bake 12 minutes at 180 C/350 F. for the filling: 1.Sprinkle some salt on the choped eggplant in order to take out its liquids. after half an hour squeeze the eggplant cuts and drain as well. 2. Heat the oil in a saucepan, add the onion and cook until soften.Add the eggplan and cook for a few minutes. Add garlic and green pepper and cook togather for about 10 minutes. 3. Add the tomato paste and seasoning , keep cooking for 5-10 more minutes. 4. Fill the baked shell with the sauted vegetables. 5. mix eggs and milk and pour this mixture over the filling, sprinkle the grated cheese over the top and cook in the oven at 180 C/350 F for about 25 minutes. Posted to MC-Recipe Digest V1 #141 Date: Sat, 6 Jul 1996 18:20:23 +0300 From: "gayer@ndc.sore.gov.il"

NOTES

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Mediterranean Quiche

Fine 
1 md Green pepper -- choped 
3  Garlic cloves -- chopped 
150 g Tomato paste 
 ds Cumin 
  Cut into pieces 
100 g Cold butter or margerine -- 
1  Eggplant -- peeled and 
6 tb Vegetable oil 
1/2 ts Pepper 
2  Eggs 
1/2 ts Salt 
1/4 c Cold water 
  Chopped 
150 g Cheese bread -- grated 
  Salt 
1/2 c milk 
1 1/4 c All-purpose flour 
2 md Onion -- chopped 
1 ts Salt 
 ds Thyme

for the crust: Place flour and salt in a bowl. Add the fat mix with a mixer  on a low speed, until the mixture resembles bredcrumbs.  Sprinkle the water  and remix only for a few seconds until themixture comes togather.  Line an  26 cm /11 in pie ring with this dough. bake 12 minutes at 180 C/350 F.    for the filling:    1.Sprinkle some salt on the choped eggplant in order to take out its  liquids. after half an hour squeeze the eggplant cuts and drain as well.    2. Heat the oil in a saucepan, add the onion and cook until soften.Add the  eggplan and cook for a few minutes. Add garlic and green pepper and cook  togather for about 10 minutes.    3. Add the tomato paste and seasoning , keep cooking for 5-10 more minutes.    4. Fill the baked shell with the sauted vegetables.    5. mix eggs and milk and pour this mixture over the filling, sprinkle the  grated cheese over the top and cook in the oven at 180 C/350 F for about 25  minutes.    Posted to MC-Recipe Digest V1 #141    Date: Sat, 6 Jul 1996 18:20:23 +0300    From: "gayer@ndc.sore.gov.il" <gayer@ndc.soreq.gov.il>

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 10 Servings

Calories: 191
Calories from Fat: 97 (51%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 2.3g
Cholesterol 211.7mg		65 %
Sodium 404.2mg		14 %
Potassium 255.6mg		7 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 14.3g
Protein 8.7g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 191

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