Ingredients
1 unbaked pastry shell (9 inches)1-1/2 cups chopped onion1 medium green pepper, chopped1 cup chopped tomatoes1/2 cup chopped zucchini1/2 cup sliced fresh mushrooms2 tablespoons butter1/4 to 1/2 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepperPinch ground cinnamon5 eggs1/4 cup milk1/4 cup grated Parmesan cheese
Preparation
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°.
In a large skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a large bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
