vegetable quiche

vegetable quiche 

Ingredients
for filling

• 1 medium eggplant chopped into small cubes
• 2 small/medium potatoes chopped into small cubes
• 1/2 pound or about 200 gr white mushrooms chopped into small pieces
• 1 medium onion finely chopped
• 15 cherry tomatoes cut in halves
• 2/3 cup feta cheese crumbled
• 1 cup (about 7 oz or 200 ml) heavy cream or 1 cup fluid bechamel, as substitute
• 2 eggs
• 1/3 cup olive oil
• 1-2 tablespoon balsamic vinegar
• salt, pepper, nutmeg, oregano

for a fluid bechamel sauce

• 1 cup milk
• 2 teaspoons all purpose flour
• 1/2 tablespoon butter
• 1/2 tablespoon vegetable oil

for dough

• 3/4 cup melted margarine
• 3/4 cup vegetable oil
• 3/4 cup warm milk
• 3 - 3, 5 all purpose flour
• 1 tablespoon vinegar
• 1/2 teaspoon salt, pepper

Instructions
In a big bowl combine 1 & 1/2 cup self raising flour, melted margarine, vegetable oil, warm milk, vinegar, salt and pepper and mix the ingredients.
Add flour and knead gently to make a firm dough.
Let it rest in the refrigerator for 30’.
Rinse eggplants, peel potatoes and chop into small cubes.
Clean mushrooms and chop into small pieces.
Bring a saucepan over high heat, pour the olive oil, add onion and cook for about 3’.
Add potatoes, mushrooms and eggplants, reduce the heat to medium and cook for about 3’ stirring constantly.
Add balsamic and 1/3 cup water, reduce the heat to low, add salt, pepper and nutmeg, cook for 15’.
Remove from heat and set aside to cool.
Preheat the oven to 350° F or 180° C.
Meanwhile, bring a small saucepan over medium heat.
Pour 1/2 tablespoon vegetable oil and 1/2 tablespoon butter .
Add 2 teaspoons flour and using a fork stir very well.
Add the milk, stir and press to avoid crumbles.
Cook until starts to thicken.
If bechamel became too thick add some more milk.
Slightly beat the eggs.
Pour, bechamel and eggs into vegetables and stir to unite.
Add feta cheese and stir.
Oil a 9 inch or 22 cm round bake pan place the dough and and shape it pressing with your fingers to cover bottom and sides.
Pour the mixture into the dough.
Lay the cherry tomatoes halves on the top and sprinkle on a pinch salt and some oregano.
Bake for about 50’.
If you see the top starts to burn, before quiche is ready, cover it with an aluminum foil.
Let quiche cool for a while and…

enjoy

PS. This dough is not an actual quiche dough but, I personally like its texture and easiness.