Mushrooms and zucchini dairy free quiche

Homemade quiches are one of my favorite things to cook. They come loaded with vegetables and work great either as a main dish or a side dish, and I can perfectly pack a slice for lunch at the office too. So, most Sundays I find myself baking a new one, and trying different combinations of ingredients. This mushrooms-and-zucchini quiche is one of my favorites.

Ingredients:

• 2 cups of flour (all purpose or whole wheat, whichever you prefer)
• 125 grams of vegetable margarine (100% vegetable if you want to keep it dairy free; if not, you can replace it by butter)
• 4 large eggs
• 2 table spoons of olive oil
• water (to add as needed)
• 1 large zucchini, sliced
• 1 cup of mushrooms, sliced
• 1 carrot, sliced
• your favorite vegetable seasoning (I usually use Provence herbs) and a pinch of salt

Instructions:

Put the zucchini, the mushrooms and the carrot in a pan, add the olive oil and the seasoning and let it boil for about 10 minutes. Add a bit of water if needed.

While the vegetables are boiling, make the quiche crust: in a bowl, combine the flour, the margarine and one egg. Slowly add water and mix until you have something that resembles this:

Spread the crust dough over the bottom and the sides of a pie mold:

Pour the vegetables over the crust, taking care not to add a lot of liquid:

In another bowl, whisk the remaining three eggs and pour them as evenly as possible over the vegetables. Bake for about 25 minutes until the crust starts to look golden-ish. Serve hot or cold, according to your preference.

Enjoy!