Wednesday, October 22, 2014

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


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).




  1. This post is included in  First Joint Jewish Blog Carnival, HH-KCC of 5775. Please check it out, read the posts, comment and share. There are all sorts of topics covered, from food to Torah.

    1. Thank you, Batya! Shavua tov, chodesh tov, and choref tov!


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