1 pie crust
1 slightly beaten egg white
Filling:
1 small zucchini, cut into 1/2 cm slices
1 large ripe tomato, cut into 8 wedges
1 small bell pepper (125g), cut into 4 pieces each
1/4 cup olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped onion
3 cloves garlic, minced
salt and black pepper to taste
1 1/2 cups grated cheddar cheese (or platter)
3/4 cup milk
4 eggs
1 pie crust
1 slightly beaten egg white
Filling:
1 small zucchini, cut into 1/2 cm slices
1 large ripe tomato, cut into 8 wedges
1 small bell pepper (125g), cut into 4 pieces each
1/4 cup olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped onion
3 cloves garlic, minced
salt and black pepper to taste
1 1/2 cups grated cheddar cheese (or platter)
3/4 cup milk
4 eggs
Prepare the zucchini, tomato, and bell pepper
Heat the olive oil and sauté the parsley, onion, and garlic, the zucchini and bell pepper
Cook for about 5 minutes, stirring frequently
Season with salt and black pepper to taste
Arrange the tomato wedges on top, cover, and cook over low heat for an additional 5 minutes
Drain well
Prepare the crust
Line the bottom and sides of a 25 cm round cake pan
Brush with egg white
Sprinkle cheese and arrange vegetables on top
Whisk eggs with milk and pour over the vegetables
Bake in a moderate oven (170°C) for about 1 1/2 hours or until set and firm in the center
Let cool for 10 minutes
Serve warm, sprinkled with chopped fresh parsley if desired
Serves 6.
