Vegetable Quiche


I am obsessed with vegetables! Every meal, I have this habit to have at least 10 different kinds of vegetables and with this quiche, it is very easy to manage that!

Vegetable Quiche on our outside table with the garden in the background

3 cups flour
1/2 teaspoon salt
6 tablespoons oil
2/3 cups water

Egg Filling:
4 eggs
3 tablespoons of flour
2 cups milk or soy milk
approx 1 teaspoon salt
pepper, to taste
2 cloves garlic, finely chopped
(optional: season with curry powder or chili peppers)

Vegetable Filling:
1 onion, chopped
2 carrots, sliced
1 cob of corn, kernels cut off
a handful of brussel sprouts, quartered
A quarter butternut squash, cubed
1 1/2 cup cauliflower, cut into 1/2 - 1 inch big pieces

Mix everything until the dough sticks together. Do not over-knead.

Egg Filling:
Beat eggs in a bowl until yolks and whites are mixed.
Add the flour, salt, pepper, and garlic. Beat until well incorporated.
Finally mix in milk/soymilk.

Vegetable Filling:
In a big frying pan, saute the vegetables, half at a time, for about 5 minutes.

Putting it all together:
Oil a jelly-roll pan (17 1/2" x 12 1/2", 1" deep). Press dough into the bottom and sides of baking dish.
Poke dough with a fork about every inch.
Spread vegetables evenly onto dough.
Pour egg filling over the vegetables.
Bake at 375F for about 45 minutes, until the egg filling is firm and the top is slightly browned.

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