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Parve
Easy
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
No Diets specified
Submitted by Miriam Salowitz It was my first Shabbos alone with my husband, we had just gotten married two weeks before. We had the most random ingredients in our fridge/freezer. The only fish we had was frozen lox that was left over from my bridal shower that had somehow made it to my freezer. But I couldn’t serve my new husband lox as the fish course of our first Shabbos. So I had to come up with something to turn it into.
1 cup rolled oats
1/3 cup canola oil
salt
1/3 cup flour
1/3 cup defrosted lox
1/2 a white onion
4 tablespoons olive oil, divided
5 ounces mushroom
2 eggs
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons garlic powder
Preheat oven to 350F.
Mix all the crust ingredients together.
Spray a pie pan with nonstick spray.
Pat down crust mixture in bottom of pie pan with back of a spatula.
Bake for 10 min or slightly golden.
Sauté onion with the 2 tablespoons olive oil.
Take crust out of oven and place lox on bottom, making sure to spread it out so the whole crust is covered.
Put sautéed onions on top of the lox.
Sauté the mushrooms with the last 2 tablespoons of oil.
Put mushrooms on top of onion, making sure that you spread them out evenly.
Mix the eggs, milk, nutritional yeast, and spices together with a whisk.
Gently pour egg mixture over everything in the pan making sure to not disrupt the layers.
Cook in the oven for 1 hour.
Serve either chilled or hot.
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