How to make it

  • Take a small-medium skillet, on low heat, warm up either:
  • 1. 1-3 tbs. of sauce- If you are in a hurry, put in closer to 1 tbs. With more time to spare you can use closer to 3 tbs. and let it simmer on low heat until your veggies absorb the sauce.
  • OR:
  • 2. olive oil
  • Preheat oven to 400.
  • Next, go ahead and throw in enough veggies to fill a 9" pie (about 2 cups). Do not worry about going a little bit over, a quiche doesn't have an upper pie shell so it can go above the line.
  • (*Next step below)
  • Let this simmer for 10-30 minutes(10 for 1 tbs sauce or olive oil, 20 or as long as 30 for 3 tbs. of sauce). Stir occasionally. If using oil, add herbs when your onions are starting to yellow or become transparent and stir more often.
  • *While this is simmering:
  • Make the crust. It's quick and easy and takes up to 5 minutes.
  • Use one medium bowl for the flour and salt. Mix with fork.
  • Use smaller bowl for oil and ice water. Mix well with fork until it becomes bubbly.
  • Add liquids to powder and combine well with fork.
  • Roll into a ball with your hands, lay in middle of pie pan and start to spread to the sides. No need to grease. Even it out by pressing down with your palms and prodding with your fingers.
  • Next, crack 3 eggs into a 2 cup measuring container. Add milk until you've reached the line indicating 1 1/4 cups.
  • Pour veggies into pie shell when they are finished. Add egg mixture on top. Spread out veggies with fork to make them even.
  • Put pie into preheated oven.
  • Optional decorations. Here's my favorite thing to do: Slice some tomatoes in a decorative way (I usually take a medium tomato, cut in half. Then chop the top off each half at a slant, and cut to the end in the same slanted direction to create a line of layers), or chop a layered slice off of a red onion(separate into a few festive circles). *See in picture*
  • Set these aside until 13-15 minutes after placing the pie in the oven. Take the pie out, place the decorations on top and stick it back in for another 20 minutes.
  • Tastes great with parmesan cheese, makes great leftovers.

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  • borinda 7 years ago
    Your recipe reminds me of my years living in Orinda... "very Berkeley." That's a compliment to you as I'm impressed, your recipe takes time and thought.
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