Vegetable Quiche

• for the filling and the fluid bechamel sauce
• 1 small eggplant chopped into small cubes
• 1 small/medium potato chopped into small cubes
• 1/3 pound or about 170 gr white mushrooms chopped into small pieces
• 1 small onion finely chopped
• 1-2 clove-s garlic, finely chopped or minced
• 15 cherry tomatoes cut in halves
• 2/3 cup feta cheese crumbled
• 1 cup (about 7 oz or 200 ml) heavy cream or 1 cup fluid bechamel, as substitute
• 2 eggs
• 1/3 cup olive oil
• 1-2 tablespoons balsamic vinegar
• salt, pepper, nutmeg, oregano
• 1 cup milk
• 2 teaspoons all purpose flour
• 1/2 tablespoon butter
• 1/2 tablespoon vegetable oil
• for the dough
• 1/2 cup slightly melted margarine
• 1/2 cup vegetable oil
• 1/2 cup warm milk
• 3 - 3 & 1/3 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoon vinegar
• 1 teaspoon salt
• 1 pinch pepper

1. In a big bowl combine 2 cups flour, salt, pepper and baking powder.rnAdd melted margarine, vegetable oil, warm milk, vinegar, and mix the ingredients.
2. Add the rest flour little by little and knead gently.rnWe finally should have a not very firm dough. rnCover the bowl and let the dough stay in the refrigerator for 30'.
3. Rinse eggplants, peel potatoes and chop into small cubes.rnClean mushrooms and chop into small pieces.
4. Bring a saucepan over high heat, pour the olive oil, onion and garlic and saute for about 3'.rnAdd potatoes, mushrooms and eggplants, reduce the heat to medium and saute for about 3' stirring constantly.rnAdd balsamic and 1/3 cup water, reduce the heat to low, add salt, pepper and nutmeg, cook for 15'.
5. Remove from heat and set aside to cool.rnPreheat the oven to 350u0b0 F or 180u0b0 C.
6. Meanwhile, bring a small saucepan over medium heat.rnPour 1/2 tablespoon vegetable oil and 1/2 tablespoon butter .rnAdd 2 teaspoons flour and using a fork stir very well.rnAdd the milk, stir and press to avoid crumbles.
7. Cook until starts to thicken. rnIf bechamel becomes too thick add some more milk.
8. Slightly beat the eggs.rnPour, bechamel and eggs into vegetables and stir to unite.rnAdd feta cheese and stir.
9. il a 9 inch or 22 cm round bake pan place the dough and shape it pressing with your fingers to cover bottom and sides.rnPour the mixture into the dough.rnLay the cherry tomatoes halves on the top and sprinkle on a pinch salt and some oregano.rnBake for about 50'.
10. If you see the top starts to burn, before quiche is ready, cover it with an aluminum foil.rnLet quiche cool for a while before serve it.
11. PS. This dough is not an actual quiche dough but, I personally like its texture and easiness.

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Taken from food52.com/recipes/36151-vegetable-quiche (may not work)