This pareve quiche is nice enough to make for Shabbos (don
- flour - 2 cups
- margarine - 1 cup (200 grams) or 3/4 cup oil
- vinegar - 3 tbsp
- baking powder - 3 tsp
- oil - 2 tbsp
- onions - 2 , chopped
- eggplant - 1 , sliced
- mushrooms - 1 can or box , sliced
- water - 1 cup
- mushroom soup mix - 2 tbsp
- salt and pepper to taste -
- nutmeg, optional -
- eggs - 3
Mix everything together in a food processor fitted with a steel blade or in a mixer. Line the bottom of a 9-inch round pan with enough dough to cover completely and set aside.
note: This amount of dough is really sufficient for 2 quiches, so divide in half (it'll be approximately 9 ox or 250 grams), and freeze half for use later.
useful info: Choose firm, even colored eggplants that are heavy for their size and free of blemishes. Caps and stems should be intact with no mold. Eggplant keeps in the fridge for up to 5 days. There are many varieties of eggplant, ranging from 2 to 12 inches (5-30 cm) and from oblong to round. Smaller varieties usually don't need to be salted before cooking. They also cook more quickly.
Heat the oil in a large frying pan over a medium-high flame. Add the onions, and sautee them until they’re soft. Add the eggplant, and sautee till it’s soft. Add the mushrooms, and continue sauteing till they’re soft. Add the water, soup mix, and seasonings. Remove the frying pan from the flame. Add the eggs, and mix well. Pour into the dough-lined pan. Preheat the oven to 350F (180C). Roll out a portion of dough for the top of the quiche, and cover the filling completely. Bake for 45 minutes, or until golden.
Photography: Daniel Lailah
Food Styling: Michal Lebowitz