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Dairy
Easy
1 Hour, 20 Minutes
Diets 
This recipe was made at Kosher Scoop’s Cooking School. This class took place at Pantry Foods in Toronto. Pastry Chef Randi Kates shows us great tips and tricks for making the perfect Quiche. Watch her carefully and your quiche will never be the same again!
3 cups Mishpacha Flour
1 teaspoon salt
1 cup margarine
3/4 cup cold water
1 teaspoon vinegar
1 egg
1 cup milk
1 cup heavy cream
4 eggs
1 teaspoon salt
1 teaspoon Pereg Pepper
1 tablespoon oil
1 teaspoon dried thyme (optional)
1 cup sliced mushrooms
1 cup of leeks washed and sliced (you can choose any other combination of vegetables that you like)
1 cup mozzarella cheese
Preheat oven to 300 degrees.
In a large bowl, use your fingers to blend the flour, salt, and margarine together, until small pieces form, and dough looks a bit more yellow.
Add the water, vinegar and egg to the mixture and blend together just until dough forms. Be careful not to overmix the dough. You may have some pieces that are not fully incorporated. Flour the dough and the counter, and roll it out to 1/4-to-1/2-inch thickness.
Place dough in nine-inch springform pan or anything of equivalent size. There should be some extra dough left over. Trim sides.
Heat a saucepan with 1 tablespoon oil and lightly sauté the mushrooms until they are just softening. For added flavor, add 1 teaspoon of dried thyme as they cook.
In a mixing bowl, beat eggs with a fork and then add milk, cream, salt and pepper. Mix and pour into quiche dough. Place the vegetables and mozzarella cheese inside, give it a little mix to spread the vegetables evenly, and bake for 1 hour.
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