Quick and Easy Mushroom Quiche

Preference: Parve
Difficulty: Easy
Diet: Vegetarian , Vegan , Pescatarian
Source: Dining In
Category: Sides
Nutritition: &nbsp; &nbsp;

Recipe By Dining In

When you start with a store-bought pie crust, this mushroom quiche goes from pantry to table in no time at all.

Ingredients (9)

3/4 stick margarine
2 onions, diced
2 (16-ounce) cans mushrooms
1 cup soy or parve milk, such as Gefen Soy Milk

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Gefen Soy Milk
salt, to taste
black pepper, to taste
1 tablespoon ﬂour
2 tablespoons wine, such as Baron Herzog Chenin Blanc

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Baron Herzog Chenin Blanc
2 9-inch unbaked round pie crusts

Preheat oven to 425 degrees Fahrenheit.
Heat margarine in a large skillet. Sauté onions and mushrooms in margarine until onion is translucent. Add soy milk, salt, and pepper; cook for five minutes. Remove from ﬂame.
Blend in ﬂour and wine. Let cool.
Pour into pie crusts and bake, uncovered, for 20 minutes

Variation:

For a healthier quiche, substitute olive oil for margarine.

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

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