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["In a big bowl combine 2 cups flour, salt, pepper and baking powder.
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Add melted margarine, vegetable oil, warm milk, vinegar, and mix the ingredients.", "Add the rest flour little by little and knead gently.
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We finally should have a not very firm dough.
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Cover the bowl and let the dough stay in the refrigerator for 30'.", "Rinse eggplants, peel potatoes and chop into small cubes.
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Clean mushrooms and chop into small pieces.", "Bring a saucepan over high heat, pour the olive oil, onion and garlic and saute for about 3'.
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Add potatoes, mushrooms and eggplants, reduce the heat to medium and saute for about 3' stirring constantly.
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Add balsamic and 1/3 cup water, reduce the heat to low, add salt, pepper and nutmeg, cook for 15'.", "Remove from heat and set aside to cool.
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Preheat the oven to 350u00b0 F or 180u00b0 C.", "Meanwhile, bring a small saucepan over medium heat.
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Pour 1/2 tablespoon vegetable oil and 1/2 tablespoon butter .
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Add 2 teaspoons flour and using a fork stir very well.
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Add the milk, stir and press to avoid crumbles.", "Cook until starts to thicken.
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If bechamel becomes too thick add some more milk.", "Slightly beat the eggs.
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Pour, bechamel and eggs into vegetables and stir to unite.
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Add feta cheese and stir.", "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.
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Pour the mixture into the dough.
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Lay the cherry tomatoes halves on the top and sprinkle on a pinch salt and some oregano.
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Bake for about 50'.", "If you see the top starts to burn, before quiche is ready, cover it with an aluminum foil.
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Let quiche cool for a while before serve it.", "PS. This dough is not an actual quiche dough but, I personally like its texture and easiness."]
