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Ingredientes
- 1 x Recipe passover pastry ii, see recipe
- 2 Tbsp. Vegetable oil
- 1 lrg Onion, sliced
- 3 x Peeled tomato, seeded and sliced
- 1 x Zucchini, coarsely grated
- 1 lrg Carrot, coarsely grated
- 2 stalk celery, thinly sliced
- 3 x Large eggs, beaten
- 1/2 c. Lowfat milk
- Â Â Salt
- Â Â Freshly grnd black pepper
- 2 ounce Hard cheese, grated
Direcciones
- 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 minutes till just beginning to brown. Cold.
- Meanwhile, heat oil in a saucepan; cook onion till transparent. Add in remaining vegetables and cook till soft. Cold, then spread over pastry base. Mix Large eggs and lowfat milk and season to taste. Pour over vegetables, sprinkle with grated cheese and bake at 350F for 35-40 minutes till set and brown.
- Serve with a salad.
- NOTES : Use crumpled foil instead of beans when baking blind - the beans are not Kosher l'Pesach.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1214g | |
| Calories 926 | |
| Calories from Fat 561 | 61% |
| Total Fat 63.42g | 79% |
| Saturated Fat 19.63g | 79% |
| Trans Fat 0.7g | |
| Cholesterol 691mg | 230% |
| Sodium 758mg | 32% |
| Potassium 2469mg | 71% |
| Total Carbs 50.89g | 14% |
| Dietary Fiber 12.1g | 40% |
| Sugars 31.69g | 21% |
| Protein 45.21g | 72% |
