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INGREDIENTS

3 Peeled tomato; seeded and
1/2 c milk
1 Recipe passover pastry ii;
1 lg Onion; sliced
1 lg Carrot; coarsely grated
2 Stalks celery; thinly sliced
3 Eggs ; beaten
Salt
2 oz Hard cheese; grated
2 tb Vegetable oil
1 Zucchini; coarsely grated
Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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 lPesach. 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

NOTES

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Mixed Vegetable Quiche

3  Peeled tomato; seeded and 
1/2 c milk 
1  Recipe passover pastry ii; 
1 lg Onion; sliced 
1 lg Carrot; coarsely grated 
2  Stalks celery; thinly sliced 
3  Eggs beaten
  Salt 
2 oz Hard cheese; grated 
2 tb Vegetable oil 
1  Zucchini; coarsely grated 
  Black Pepper freshly ground

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 lPesach.    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

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Nutrition

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Serving Size: 1 Serving (856g)
Recipe Makes: 1 Servings

Calories: 1250
Calories from Fat: 840 (67%)

Amt Per Serving		% DV

	Total Fat 93.3g	124 %
	Saturated Fat 25g	125 %
	Monounsaturated Fat 40.2g
	Polyunsanturated Fat 15.4g
Cholesterol 3174.9mg		977 %
Sodium 1062.7mg		37 %
Potassium 1057mg		28 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 7.4g
Protein 95.4g		136 %
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: 1250

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