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amother
OP
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 Sat, Jun 03 2023, 10:31 pm
Please! That’s good for seudah shlishis
Low saturated fat is ideal but I’ll take all delicious easy options. Thanks!
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CPenzias
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Sat, Jun 03 2023, 11:30 pm
I use the one from the purple cookbook.
4 eggs scrambled (mixed and raw) add 1 cup milk, 8oz cheese, salt, pepper, garlic and whatever vegetables you want. Sometimes I do broccoli (steam and put it in the crust first) then add the egg/milk mixture.
Bake on 350 for an hour to an hour and 15 minutes
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justayiddena
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Sat, Jun 03 2023, 11:49 pm
Parve broccoli quiche that's healthy
Steam Brocoli florets
3 eggs
Heaping T mayo
T natural onion soup mix
Salt/pepper
Bake 350 - an hour uncovered
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amother
Mocha
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Sun, Jun 11 2023, 7:10 am
My aunt makes the best salmon quiche (made from canned salmon which works better than fresh salmon in this recipe). Pierce store bought crust with tines of a fork and bake for about 10 minutes until light brown.
Remove bones and skin from one (15 oz?) can of salmon. Combine with small chopped yellow onion, chopped fresh parsley (about one handful), one egg, salt, and pepper. Bake on 350 for about 45 minutes until brown. Can serve hot or cold. I like it cold. Can make a dill sauce to serve on the side with half cup of either mayo or sour cream, squeeze of lemon juice, 1/2 tablespoon of dill, teaspoon of sugar, teaspoon of mustard.
Recipe makes one quiche, but you can double it and freeze it tightly wrapped one for future use. (keeps for a couple of weeks). Could also be made as an appetizer in small shells (about 3-4 shells per recipe for large quiche).
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amother
Hydrangea
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Sun, Jun 11 2023, 8:42 am
| WitchKitty wrote: | https://www.kosher.com/recipe/mushroom-quiche-recipe-3820
We ate it yesterday Shalosh seudos |
How did you warm it?
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chili-n-cholent
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Mon, Jun 12 2023, 1:05 pm
this is for a crustless quiche, prob more like a souffle if you want to call it that.
1 Onion cubed
3 zuchinni, peel on, chopped into cubes
2 red peppers cubed
mushrooms (optional)
Saute onions with a T of oil until soft.
Add rest of veggies and cook until nice and soft but not a total mush.
Let it cool & add 4 eggs, 1 Lb cottage cheese, 3 oz shredded cheese, and 1-2 T onion soup mix to taste.
I then divide in two deep pans (half 9x13) or one 9x13. It freezes at this stage beautifully.
Bake at 375 for 45min to an hour until its nice and set and top is browned.
It's delicous room temp too.
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