This is the easiest quiche in the world but it doesn't compromise on the flavor. I serve it every Shavuot as well as after fast days. The recipe I have given here is for mushroom quiche, but you can just as easily make zucchini quiche or tuna quiche by merely replacing the mushrooms with either one.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 onion, chopped
- 8 ounces (250 grams) canned or fresh mushrooms, sliced
- 2 tablespoons butter
- 3 eggs
- 8 ounces (250 grams) Israeli white cheese
- 8 ounces (250 grams) cottage cheese
- 5 ounces (150 grams) grated Cheddar cheese
- 2 tablespoons mushroom soup powder dissolved in 2 tablespoons hot water
- salt and freshly ground pepper to taste
Preparation:
1. Preheat the oven to 350 degrees Fahrenheit (180 degree Celsius). Spray a shallow oven proof dish with non-stick cooking spray.2. Sauté the onions and mushrooms in the butter until the onions are transparent and the mushrooms softened.
3. In a large mixing bowl, mix together the remaining ingredients by hand.
4. Add the sautéed onions and mushrooms. Season to taste.
5. Pour the mixture into the dish. Bake, uncovered, at 350 degrees Fahrenheit (180 degree Celsius) for approximately 45 minutes or until the mixture has set and is golden brown on top.
6. Turn the oven off, but leave the quiche inside. Open the door and let the quiche stand in the oven for another 30 minutes before removing from the oven.
