Tuesday, July 22, 2014 Tammuz 24, 5774

Real Jews Eat Quiche

September 27, 2011 By:
Eileen Goltz
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SLICE OF LIFE

Around this time of year, I get the most requests for dairy break-the-fast recipes. Phrases like "something light" or "something I can just throw together that doesn't take too much time" float through a lot of the emails I get.

So, in the interest of minimizing time spent in the kitchen, energy (both cooking and preparation) and calories (always an issue at yontif), I decided to choose "quiche" as my basic recipe and eliminated some of the calories by also eliminating the crust.

The fillings can all utilize low-fat cheese and milk (please don't use no-fat cheeses in a quiche; it never ends well), and the more veggies you add, the better it is for you.

The following recipes are lower in calories, all fairly simply to whip up, and every one is guaranteed to be delicious. But then, what wouldn't be delicious after you haven't eaten in 26 hours?

 

Crustless Spinach, Onion and Feta Quiche

  (Dairy)

1 onion, diced 
1 cup sliced mushrooms 
1 Tbsp. butter 
6 oz. fresh baby spinach 
3 large eggs 
1/2 cup flour 
1/2 tsp. baking powder 
1/4 tsp. salt 
pinch cayenne pepper 
1 and 1/3 cups milk 
1/2 cup feta cheese (you can use mozzarella if you prefer)

Preheat oven to 400°. Grease a large quiche/tart or pie pan.

In a skillet, saute the onions and mushroom in the butter until they are just soft. Add the spinach and cook for 4 to 5 minutes (don't overcook spinach). Set the mixture aside to cool and season with salt and pepper.

In a large bowl, combine the eggs, flour, baking powder, milk and salt and pepper. Whisk to combine and then add the spinach mixture. Mix to combine.

Pour the mixture into the prepared pie pan. Sprinkle the top of the quiche with the feta cheese. Bake for 25 to 30 minutes, or until center is set and the top is golden brown. Let sit for 5 to 10 minutes before cutting into it.

Serves 4 to 6.

 

Swiss and White Fish Crustless Quiche

(Dairy)

1 Tbsp. unsalted butter 
2 Tbsps. toasted bread crumbs 
1 cup chopped onions 
1 cup diced smoked white fish 
2 cups shredded Swiss cheese 
4 large eggs 
1 cup whipping cream 
1 cup milk 
1/2 tsp. pepper

Preheat oven to 425°. Butter the quiche pan and then sprinkle the bread crumbs over the bottom.

In a skillet, saute the onions in the butter for about 5 minutes. Spread the onion and white fish over the bottom of the prepared pan and then sprinkle the cheese over the top of the mixture.

In a bowl, combine the eggs, cream, milk and 1/2 teaspoon pepper, then pour the egg mixture over the cheese.

Bake for 25 to 30 minutes or until top is golden and the quiche is set in center.

Cool for at least 5 minutes before serving.

Serves 4 to 6.

 

Crustless Corn and Squash Gratin

(Dairy)

2 Tbsps. olive oil 
4 large yellow summer squash, sliced thin 
6-8 medium-sized tomatoes, sliced thin 
2-3 Tbsps. chopped fresh basil or 11/2 Tbsps. dried 
1 and 1/2 cups milk or half- and-half 
2 Tbsps. flour 
3-4 eggs 
6 green onions, sliced thin 
6 ears of corn, kernels removed 
1 cup shredded cheddar cheese 
1/2 cup shredded mozzarella cheese 
1-2 tsps. salt 
1 tsp. pepper (or more to taste) 
1 cup cracker crumbs 
1/4 cup grated Parmesan cheese

Preheat oven to 400°. Drizzle 1 tablespoon of the oil over the bottom of a 9x13-inch baking dish.

Arrange the squash and 6 sliced tomatoes (alternating and overlapping slightly) over the bottom or the pan. Drizzle the remaining oil over the top. Bake for 25 minutes and then remove from the oven. Let cool.

In a bowl, combine 1/2 of the basil, milk, flour, eggs, green onions, corn, 2/3 cup cheddar cheese and 1/2 cup mozzarella cheese, and salt and pepper to taste. Mix to combine. Pour the mixture over the baked tomato and squash.

In another bowl, combine the cracker crumbs, remaining basil, remaining cheddar cheese and the Parmesan cheese, and mix to combine.

Place the remaining sliced tomatoes around the edges and then sprinkle the cracker mixture over the top of the egg-and-cheese mixture.

Bake 25 to 35 more minutes (should be golden on the top). Let sit for 10 minutes before serving.

Serves 8.

 

Mushroom Cheddar and Green Onion Quiche

(Dairy)

1 cup sliced mushrooms 
2 tsps. olive oil 
3-4 green onions, sliced 
2 cups cream or half- and-half or milk or a combination 
6 large eggs 
1 and 1/2 cups grated cheddar cheese 
1/2 cup Parmesan cheese 
1 tsp. kosher salt 
small pinch grated nutmeg

Preheat the oven to 325°.

Saute the mushrooms and green onions in the olive oil for 2 or 3 minutes, just until they are slightly soft. Remove from heat and let cool.

Grease a large deep dish pie pan. Combine all ingredients in a bowl and whisk until well blended.

Bake for about 30 to 40 minutes, until puffed and still ever so slightly jiggly in the center. Cool on a rack, then serve warm or at room temperature.

 

Asparagus and Salmon Quiche

(Dairy)

1 cup chopped fresh asparagus 
1/2 cup sliced red bell pepper 
1 onion, sliced thinly 
1 Tbsp. olive oil 
1 can (3 oz.) salmon, drained and flaked 
1/4 cup sliced black olives 
4 eggs 
2 cups shredded Provolone cheese 
1/4 tsp. salt 
freshly ground pepper to taste 
1 Tbsp. chopped fresh dill or 1/2 Tbsp. dried

Preheat oven at 350°. Grease a quiche pan.

In a skillet, saute the asparagus, peppers and onion in the olive oil for 2 to 3 minutes. Remove the vegetables from the heat and add the salmon and olives. Mix to combine.

In a bowl, combine the eggs and cheese and mix to combine. Add the asparagus mixture to the egg mixture and season with salt and pepper. Mix to combine.

Pour the mixture into the quiche pan and sprinkle the dill on top. Bake for 30 minutes or until set. Cool for 10 minutes before cutting.

Serves 6 to 8.

 

Artichoke Dip Quiche

(Dairy)

3 eggs 
6 oz. frozen spinach, thawed and drained 
1 can (14 oz.) artichoke hearts, drained 
1/2 cup cream or half-and-half 
1/4 cup sour cream 
1 cup shredded mozzarella 
3 Tbsps. Parmesan cheese (for topping)

Preheat oven to 350°. Grease a deep dish pie pan.

In a bowl, combine all the ingredients (except the Parmesan) and pour it into the prepared pie pan. Sprinkle the top with the Parmesan.

Bake for 30 to 40 minutes or until done.

Eileen Goltz is a freelance food writer and the author of Perfectly Pareve. Email her at: eztlog@ gmail.com. Her blog address is: Cuisinebyeileen.wordpress.com.

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