QUICHE RECIPES

YOSEF'S SPINACH & MUSHROOM QUICHE

INGREDIENTS:

1 9-inch pie shell, baked
6 large eggs
1 cup heavy whipping cream
pinch of salt
pinch of rainbow pepper
1/8 tsp. nutmeg
1/4 tsp, paprika

FILLING:

Half of one 10-ounce package of frozen spinach, thawed and drained 1 small can of sliced or chopped mushrooms

DIRECTIONS:

Preheat oven to 350 degrees. Cook pie shell according to directions. Blend custard ingredients (eggs, cream, seasonings, and spices). Thaw spinach and let drain, squeezing out as much moisture as possible. Place drained spinach on bottom of baked pie shell. Drain mushrooms and spread a layer over the spinach. Pour custard over all, filling shell to top edge. Bake 45 to 50 minutes or until filling is no longer liquid and is well set. Freeze immediately if not to be served at once.

YIELDS: 6 servings more than adequately.

RIVKA'S SPINACH - MUSHROOM - CHEESE QUICHE

INGREDIENTS:

1 pastry shell
10 oz. frozen chopped spinach
1/2 lb. sliced mushrooms
1/4 tsp. salt
1/8 tsp. black pepper
1 tbs. horseradish or 1/2 teaspoon of dry horseradish
4 oz. sour cream
2 oz. "KOSHER" cheddar cheese
3 tbs. grated "KOSHER" Parmesan cheese
4 eggs
1-1/2 cups half and half
1/8 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg

DIRECTIONS:

Cook spinach according to package directions. Drain and dry spinach. Place spinach in a bowl and blend in salt, pepper, horseradish, and sour cream. Spread mixture in the pastry shell. Saute the mushrooms in butter. Drain and layer on top of the spinach mixture. Sprinkle with the "kosher" grated cheese.
Beat the eggs and add the half and half, and other seasoning. Beat until smooth. Pour the egg mixture into the pastry shell. Bake at 375 degrees in a preheated oven for 40 minutes or until the top is puffed up and browned and a knife inserted in the center come out clean. Remove from the oven and let stand for 5 to 10 minutes to set.

YIELDS: 6 servings.

YONATAN'S SPINACH & CHEESE QUICHE

INGREDENTS:

1 pie crust
1 10 oz. box frozen chopped spinach, thawed and drained
1-1/3 cups French-fried onions (2.8-ounce can)
1-1/3 cups shredded "KOSHER" cheddar cheese
8 oz. sour cream
9 eggs
1-1/2 cups milk
1 tbs. brown mustard
1/2 tsp. salt
1/8 tsp. pepper

DIRECTIONS:

Preheat oven to 450 degrees. Place prepared pie crust in 13 x 9-inch pan. Bake until very lightly brown. Remove from oven. Pie crust can be made the day before. Reduce oven temperature to 350 degrees. Squeeze spinach to remove any remaining water. Layer spinach, fried onions, and cheese over crust. Combine sour cream, eggs, milk, mustard, and salt and pepper in medium bowl. Mix until well blended. Pour over vegetable and cheese layers. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

CHAYA'S BROCCOLI CHEESE QUICHE

INGREDIENTS:

1 10-inch pie crust
1-1/2 cups chopped broccoli
1-1/2 cups grated "KOSHER" cheddar cheese
4 eggs
1-1/2 cups cream
1/4 tsp. salt
dash of pepper
dash of nutmeg

DIRECTIONS:

Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, and spices in bowl. Pour the blended creamy mixture over cheese and broccoli. Place in preheated over at 375 degrees 35 to 40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.

YIELDS: 8 servings.

JUDITH'S SALMON & DILL QUICHE

INGREDIENTS:

1 pie shell
6 oz fresh salmon fillet
2 tbs. "KOSHER" white wine vinegar
1 bay leaf
5 peppercorns
1 tbs. fresh dill - finely chopped
2 tbs. fresh parsley - finely chopped
1 tbs. chopped shallots
1-1/2 tsp. butter
3 eggs
1 cup half & half
1-1/2 tsp. dijon style mustard
1/2 tsp. salt
6 oz. cottage cheese (similar style cheese)
2 oz. 'KOSHER" cheddar cheese - grated

DIRECTIONS:

Roll out the pastry and put it into a 9-inch ceramic pie dish. Bake the pastry shell blind in a 400-degree oven until lightly cooked. Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar,
bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into 1/2-inch pieces and mix in the herbs. Saute the shallots in the butter until lightly browned. Remove from the heat and mix with the salmon and herbs. Beat the eggs with the half & half, mustard, and salt. Put the salmon mixture in the pie shell. Add the cottage cheese, followed by the egg mixture. Sprinkle the cheddar cheese over the top. Bake for 10 minutes at 450 degrees, then turn the oven down to 350 degrees and bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.

Note: You can also make a lower calorie version of this pie by replacing the half & half with the same amount of milk plus 3 tablespoons of flour.

YIELDS: 6 servings.

ADAM'S SALMON QUICHE

INGREDIENTS:

CRUST:

1 cup whole wheat flour
2/3 cup grated "KOSHER" cheese
1/4 cup sliced almonds
1/4 tsp. paprika
1/2 tsp. salt
6 tbs. oil

Crust: Mix together and press into pie plate. Bake at 400 degrees for 10 minutes.

FILLING:

1 lb. canned red salmon (good quality "kosher")
3 eggs - beaten
1 cup sour cream
1/4 cup mayonnaise
1/2 cup grated "KOSHER" cheddar cheese
1/4 tsp. dill weed
3 drops tabasco hot pepper sauce (kosher)

FILLING: Add enough water to salmon juice to make 1/2 cup. Add the rest of the ingredients and pour into pie crust. Bake 325 degrees for 45 minutes. You can combine everything by putting it into a blender or processor.

YIELDS: 6 servings.

MIRIAM'S BROCCOLI SALMON QUICHE

INGREDIENTS:

1 9-inch pie crust
2 cups fresh broccoli, cut in flowerets
1 16 oz. can salmon
1 cup "KOSHER" Swiss cheese, shredded
1/4 cup fresh chives - chopped
5 eggs beaten
1 cup heavy whipping cream
1/4 tsp. cayenne red pepper
1 tsp. dried dill weed

DIRECTIONS:

Preheat oven to 350 degrees. Prepare bottom of 9-inch deep pie dish by spraying with non-stick cooking spray. Line with pie pastry. Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives. Set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.

YIELDS: 6 servings