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Many people are under the impression that Pesach is all about potatoes. Well, this mushroom onion quiche proves that almost anything can be made on Pesach!
5 tablespoons oil, divided
2 pounds (900 grams) fresh mushrooms , sliced
1/2 recipe White Wine Onion Sauce (recipe below)
1 tablespoon mushroom soup mix (or see note)
3 eggs
1/2 cup Gefen Mayonnaise
2 tablespoons Gefen Potato Starch
2 tablespoons onion soup mix
6 tablespoons oil
4 large onions, sliced into rings
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Gefen Paprika
1/4 cup Gefen Potato Starch
1 cup Alfasi Chardonnay or other semi dry white wine
1 cup boiling water
1/4 cup lemon juice
2 tablespoons sugar
Sauté onions in oil in a medium saucepan until golden. Add remaining ingredients and stir to combine. Bring to a boil, stirring constantly, until thickened, approximately 5–7 minutes. Remove from heat. Divide in half.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Heat 2 tablespoons oil in a large frying pan over medium heat. Sauté mushrooms for 3–4 minutes. Add half of the onion sauce and sauté another minute. Remove from heat and place in mixing bowl. Add soup mix, eggs, mayo, and potato starch. Mix well.
Pour into an 8-inch square pan, 9-inch round pan, or muffin tins. Bake for 30 minutes, or until golden on top.
Photography: Daniel LailahStyling: Amit Farber
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