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.
- 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)
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).