Passover Quiche Food

PASSOVER CHEESE QUICHE

Steps:

• Preheat oven to 400 °F.
• Using a fork, prick the bottom of the pie crust all over.
• Bake the crust for 20-25 minutes until it is a light golden brown color. Remove the crust from the oven and leave to cool.
• Turn the oven heat down to 350 °F.
• Heat the olive oil in a small pan or skillet over medium high heat. Cook the onion for 5-8 minutes until soft.
• Whisk the milk, eggs and yolk together in a bowl. Add the salt, cayenne and pepper and continue to whisk until full incorporated.
• Add the onions, cheddar, mozzarella and cream cheese to the egg filling and stir well to combine.
• Carefully pour the filling into the cooled pie crust. Make sure the cheese is evenly spread out in the filling.
• Bake the quiche for 40-42 minutes until the filling is set and the crust is a golden brown color.
• Serve warm with a crisp green salad on the side.

CRUSTLESS SPINACH QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

MATZO VEGETABLE QUICHE

Steps:

• Preheat oven 375°F
• Grease 9 inch pie pan. Mix crumbled matzo and matzo meal together and use it as a base in the pie pan.
• In a large bowl add the vegetables and salami. Mix in the beaten eggs, and then add seasonings.
• Bake in oven 30 minutes, or until ready. Serve warm.