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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:

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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).

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!בתאבון

2 comments:

  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.

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

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