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Quiche, Vegetable II (P, TNT)
Source: "Pleasures of your Food Processor," by Norene Gilletz
Serves: 6-8

Pareve pastry to make a 9" pie crust (use your favorite recipe)
2 onions or 1 bunch green onions
2 stalks celery
1 cup mushrooms
3 tbsp. oil
3 tbsp. flour
2 eggs
1 tsp. pareve instant chicken soup mix
2/3 cup cold water
1/4 tsp. each salt and pepper
1/8 tsp. each garlic powder and basil
paprika to garnish

Prepare pastry and chill. Roll out chilled dough to fit an 11" quiche pan or 9" pie plate. If you have time, refrigerate crust for at least 1/2 hour to minimize shrinkage. Line crust with tinfoil and fill with uncooked rice or dried beans. Bake at 400°F about 12 minutes. Remove foil and rice or beans. Bake 6-8 minutes longer, until golden. Cool slightly.

Meanwhile, prepare filling. Cut vegetables in chunks. Process onions with 3 or 4 quick on/off turns, until coarsely chopped. Empty bowl. Repeat with celery, then with mushrooms, emptying bowl after you process each vegetable.

Heat oil in a large skillet. Add onions and celery; brown quickly. Add mushrooms and cook a few minutes longer, until mixture is fairly dry. Remove from heat and stir in flour.

Process eggs with remaining ingredients except paprika for 3 or 4 seconds. Stir into vegetables. (May be prepared in advance up to this point.)

Pour vegetable mixture into pre-baked crust and garnish with paprika. Bake immediately at 375°F for 25-30 minutes, until set and golden.

Poster's Notes:
May be prepared in advance and reheated. Freezes well.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A