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Parve
Easy
1 h
Diets 
When you start with a store-bought pie crust, this mushroom quiche goes from pantry to table in no time at all.
3/4 stick margarine
2 onions, diced
2 (16-ounce) cans mushrooms
1 cup soy or parve milk, such as Gefen Almond Milk
salt, to taste
black pepper, to taste
1 tablespoon Glicks Flour
2 tablespoons wine, such as 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
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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Please clarify Why aren’t there any eggs?
This is an eggless quiche! The milk and the flour should act as a binding agent to thicken the middle.