Rice and vegetable tart

Recipe from: 12/10/1992 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • CRUST
  • 375
    ml
    cooked rice
  • 1
    small onion, finely grated
  • 30
    g
    margarine, melted
  • 60
    g
    Cheddar cheese, grated
  • 50
    ml
    finely chopped parsley
  • 2
    extra-large eggs, beaten
  • FILLING
  • oil
  • 1
    onion, finely chopped
  • 1
    cloves garlic, finely crushed
  • 1
    green pepper, seeded and diced
  • 400
    g
    mixed frozen vegetables
  • 3
    extra-large eggs
  • 125
    ml
    cream or yoghurt
  • 125
    ml
    milk
  • 50
    ml
    finely chopped parsley
  • salt and freshly ground black pepper to taste
 

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.
 

Read more on: starch  |  bake
 

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