Recipe by Brynie Greisman

Easy Mushroom Quiche

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Easy Mushroom Quiche
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
45 Minutes
Diets
- Vegetarian - Pescatarian

“Mahodu V’ad Kish”! This quiche is easy and quick to put together. You can use a store-bought pie shell or make your own. You can make the regular version or the low-fat one. I am giving all the options. You choose what’s best for you!

Ingredients

Main ingredients

  • 1 prepared pie shell or 1 malawach (pastry dough circle; see note)

  • 2–3 large onions, diced

  • 1 large can mushrooms, drained (can use fresh or frozen. I used 250 grams/about 1/2 pound frozen)

  • 2 tablespoons oil

  • 1/3 cup Mishpacha Flour

  • 1/2 teaspoon Haddar Baking Powder

  • 2 eggs

  • 1/2 – 1 teaspoon salt

  • 1/4 teaspoon pepper

  • pinch of thyme (optional)

  • generous pinch of nutmeg (recommended but optional)

  • 2/3 cup parve whip or heavy cream (in Hebrew, “shamenet metukah” or “shamenet l’bishul”)

  • 1/3 – 1/2 cup grated Muenster cheese or other hard cheese

Directions

Prepare the Quiche

1.

Prick and pre-bake pie shell or malawach for 7–10 minutes.

2.

Sauté onions in oil until golden brown. (I did it with cooking spray.) Add mushrooms and sauté a few more minutes. Pour into pie shell.

3.

In a bowl, whisk together the eggs. Add other ingredients, aside from cheese, and mix well. Pour over mushroom mixture.

4.

Bake for 20–25 minutes or until set, then cover the top of the quiche with the grated cheese and bake again until cheese melts. Cool, slice and enjoy!

Tips:

It’s a really good idea to saute A LOT of diced onions at once (chop them in the food processor with the knife attachment), in a parve frying pan or two, and freeze for later use. You will “cry” just that one time from the onions, your house will smell delicious, and you will save so much time and mess in the future. I freeze the fried onions in plastic cups that I cover with a plastic sandwich bag and knot. They freeze beautifully and I feel like a real “balabusta” when I can add flavor to any food I decide to make (mashed potatoes, soup, omelet, bread dough, meatloaf, cheese dip, etc.) by just whipping a cup out of the freezer. Try it! I’m sure you’ll do the same!

Notes:

To make your own quiche pastry: 1 cup flour (I use whole wheat), pinch sugar, 1/2 teaspoon salt, 1/3 cup oil, and 3 tablespoons cold milk. In a small bowl mix together all ingredients with a fork. Pre-bake as above.

Variation:

  1) If you want a totally parve quiche, use parve whip and pareve American cheese – the tofu variety. 2) To make this low-fat, use low-fat hard cheese, and instead of the whip or heavy cream, use regular milk or even low-fat milk. It’s very good that way too. 3) To make this more custardy and cheesy, use 1 and a 1/2 cups milk to 2 eggs, and add a handful of grated cheese to the custard mixture as well. (This is what I did, using part regular and part low-fat milk.)

Recipe tags

Best of Family Table cheese cheesy dairy dinners dairy or pareve family dinners mushrooms quiche versatile
Easy Mushroom Quiche

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Shana
Shana
4 years ago

Easy Mushroom Quiche Does the quiche freeze well?

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Reply to  Shana
4 years ago

Once it’s cooled you can definitely freeze it just try to place it straight into the oven for a few minutes to avoid it becoming soggy.

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