This is a delicious quiche that can serve as a side dish for a fleishig meal in its pareve version, or as a deluxe dairy mishloach manos! Prepare it up to a month in advance and store it in the freezer. Try other combinations of vegetables, such as pumpkin and cauliflower.
For the First Layer
3 eggs, beaten
½ cup flour
2 heaping tablespoons onion-soup mix
1½ cups heavy cream, soy milk, or non-dairy creamer
3 medium sweet potatoes, peeled and finely diced
For the Second Layer
3 eggs, beaten
½ cup flour
2 tablespoons onion-soup mix
1½ cups heavy cream, soy milk, or non-dairy creamer
2 cups frozen broccoli (or spinach), thawed
For the Topping
2 small onions, diced and sautéed
1 cup golden bread crumbs
pinch of salt
- Preheat the oven to 350°F. Combine all ingredients for the first layer and pour into a round baking pan (for a decorative look, use a ring-shaped pan). Bake for 30 minutes.
- Combine all ingredients for the second layer, pour over the first layer, and bake for an additional 20 minutes.
- Meanwhile, heat oil in a sauté pan over medium heat. Add onions and sauté until soft, 5 to 7 minutes. Combine onions with bread crumbs and salt. Sprinkle over second layer. Bake for an additional 10 minutes or until quiche is firm.
Yield: 1 large round 10-inch quiche or approximately 20 individual quiches
This was originally a dairy recipe. The pareve version is delicious, perfect for serving on Shabbos or at your seudah as a unique side dish.
