2 - 3 medium onions, chopped
1 red pepper, chopped
2 sticks celery, chopped
6 - 7 mushrooms, sliced
28 oz (792ml) can Italian tomatoes (drained)
2 tsp (10ml) dried oregano
1/2 tsp (3ml) ground black pepper
1 batch short-crust Pastry
2 pounds (800-900 grams) Mozzarella cheese, sliced thin, or grated
¾ pound (340 grams) ham (to give 2 layers)
10 eggs, beaten with 1 cup (250 ml) milk
Parmesan cheese to taste.
Line large 14" diameter x 2" deep dish (35cm x 5cm) with pastry.
Bake at 400°F or 200°C for 20 - 25 minutes, using pastry weights to prevent bottom crust from rising. Brush lightly with olive oil.
Sauté vegetables in olive oil, reserving tomatoes till last.
When cooked add seasonings and remove from heat.
Spread a layer of vegetable mix into the pie shell, then a layer of mozzarella cheese, follow this with a layer of ham and then pour over half of the egg mixture.
Repeat ingredients in same sequence to complete layers, ending with mozzarella cheese and remaining egg mixture.
Sprinkle Parmesan cheese onto surface of quiche.
Bake at 350°F or 180°C for a further 45 - 60 minutes until golden-brown and firm (cooking times will vary)
Allow to cool for 15 minutes or so before serving, unless serving cold.