Vegetarian Vegetable Quiche

In the wake of the three-day Rosh Hashanah weekend and bored – as we all were - by our usual yom tov fare, the Studentit graciously offered to make something “different” as a side dish for lunch on the first day of Succot.

Here’s what she came up with:

Vegetarian Vegetable Quiche with No-Roll Oil-Based Crust
The filling recipe comes from YZG’s aunt, and the crust recipe is adapted from here.
Yield: Two quiches.

Filling Ingredients

• 800 grams mixed frozen vegetables – Cooked and drained
• ½ cup water – Reserved from the vegetables
• 3 eggs
• ½ cup mayonnaise
• 1 TBSP canola oil
• 1½ TBSP flour
• Salt, pepper, and spices to taste (the original recipe calls for 2 heaping TBSP onion soup mix)

Crust Ingredients
Yields two crusts.

• 3 cups flour
• 1 tsp salt
• 4 tsp sugar
• 1 cup oil
• 4 TBSP water

Directions

Prepare the two crusts: Mix half of the dry ingredients together in each of two lightly-oiled pie pans. Make wells in both centers, and add half the oil and half the water to each pan. Mix the ingredients together and form a ball in each pan. Flatten and press against the pans to form crusts. If you want to be fancy, you can flute the edges with your fingers or with a fork.

Combine the cooked vegetables, the reserved cooking water, the eggs, the mayo, the oil, the flour, and the spices in a large bowl.

Pour half the mixture into each crust. Bake the two quiches at 350 degrees for 45-60 minutes (or until the crust is golden brown).

!בתאבון