Vegetable and Mushroom Casserole – Pareve version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry 3 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Preheat the oven to 180°C (355°F). Grease a 24 cm pan.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Add the mushrooms and fry another 5 minutes, until they soften.

   ⚙ Adding to the hot fat and fryingStove
3. 5
   Add the vegetables and fry, until it softens.

   ⚙ Adding to the hot fat and fryingStove
4. 6
   Arrange the fried onion, vegetables, mushrooms and cherry tomatoes in the pan.

   Baking pan
5. 7
   Whisk the eggs, plant-based cooking cream and oregano with salt and black pepper and pour over the top.

   BowlWhisk
6. 8
   Sprinkle the cheese over the top.
7. 9
   Bake 25–30 minutes, until the quiche is firm and golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 10
   Let cool 10 minutes before cutting.

   💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.