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-> Recipe Collection
-> Dairy & Pareve Meals
1091
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 Sun, May 28 2017, 5:51 pm
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It was in this week's bina and managed to only cut out part of it. Would greatly appreciate it if someone could post the whole recipe
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lucky14
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Sun, May 28 2017, 8:49 pm
I'm planning on making this too 
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lucky14
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Sun, May 28 2017, 10:08 pm
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peel the mushrooms? with a peeler? why? I've never heard of doing this before.
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1091
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Sun, May 28 2017, 10:42 pm
Can you take a pic of the next column over the instructions carry on to the bottom of the page
How long do you put it back in for and what's the tip?
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fraimal
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Sun, May 28 2017, 10:49 pm
Another 5 minutes until the cheese is melted, Remove from oven and allow to COOL
Tip: You can also make these in a standard muffin tin, which will yeild 12 slightly smaller quiches. Reduce baking time to 20 minutes
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Dayzmom
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Sun, May 28 2017, 11:38 pm
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Is it just me, or does the cheese topping in the photo not resemble what the recipe states. That would be a lot of parm.
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1091
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Mon, May 29 2017, 6:51 am
Thanks for posting
Pretty sure the purpose of peeling the mushrooms is for kashrut reasons.
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lucky14
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Mon, May 29 2017, 7:51 am
Thanks for the picture! I'm prob. going to be the only one who eats these but I'm still making them
Did you taste one?
Last edited by lucky14 on Mon, May 29 2017, 7:59 am; edited 1 time in total
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lucky14
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Mon, May 29 2017, 7:51 am
| Dayzmom wrote: | | Is it just me, or does the cheese topping in the photo not resemble what the recipe states. That would be a lot of parm. |
haha that's what I thought too. It looks like there's mozzarella or something on the ones in the pic.
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lucky14
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Mon, May 29 2017, 8:00 am
I love salty :)Or is it too too much? I'll try to see what to adjust maybe. Less feta?
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1091
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Mon, May 29 2017, 6:33 pm
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The feta is salty and the recipe calls for added salt.
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