Rice and Herb Pie – 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 for 8–10 minutes, stirring, until the onion is soft and deep golden.

   ⚙ 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
   Mix the eggs until smooth.
3. 5
   Add the vegan cheese and mix.
4. 6
   Add the vegetables, fried onion, parsley, cilantro, turmeric, salt and black pepper and mix.
5. 7
   Pour into the pan and spread evenly.

   Baking pan
6. 8
   Bake 35–40 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.
7. 9
   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.