Rice and vegetable tart

YOU
6 servings
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

CRUST
375.00 ml rice — cooked
1.00 onion — small, finely chopped
30.00 g margarine — melted
60.00 g cheddar cheese — grated
50.00 ml fresh parsley — chopped
2.00 eggs — large, beaten
FILLING
oil
1.00 onion — finely chopped
1.00 garlic — cloves, finely crushed
1.00 green pepper — deseeded and diced
400.00 g mixed vegetables — frozen
3.00 eggs — extra-large
125.00 ml cream — or yoghurt
125.00 ml milk
50.00 ml fresh parsley — chopped
salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180 ºC ( 350 ºF). Grease a 26 cm ovenproof pie dish with margarine. Mix all the ingredients for the crust and press onto the base and along the sides of the prepared dish.
Heat a little oil in a pan and sauté the onion, garlic and green pepper till soft. Pour boiling water over the frozen vegetables (or use a 410 g can mixed vegetables, drained) and leave for one minute. Drain well and add to the onion mixture. Stir-fry for another minute before turning into the crust. Beat the eggs, cream and milk together. Season with parsley, and salt and black pepper. Mix well and pour over the vegetables. Bake for one hour or until the mixture is cooked and set.
Serves 6.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.