Name: Pareve Vegetable Quiche
Yield: Yield: 6 to 8 servings.
Ingredients: ¼ tsp each salt and freshly ground black pepper; Pareve Pie Crust; ⅔ cup cold water or soy milk; 1 tsp pareve instant chicken soup mix; paprika, for garnish; 1 cup mushrooms; 1 to 2 Tbsp oil; 2 eggs; 3 Tbsp flour; ⅛ tsp each garlic powder and dried basil; 2 stalks celery, cut in chunks; 2 medium onions or 1 bunch green onions, cut in chunks

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Use any combination of vegetables you like. This quiche is dairy-free.

Ingredients

Pareve Pie Crust
2 medium onions or 1 bunch green onions, cut in chunks

Method

Prepare pastry as directed. Freeze half for another time. Roll out chilled pastry to fit 11-inch quiche pan or 9-inch pie pan. To minimize shrinkage, refrigerate for half an hour. Line crust with aluminum foil and fill with uncooked rice or dried beans.

Bake in preheated 400°F oven about