• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓


  2. cup Margarine

  3. 1 1/4 cup Flour; sifted

  4. teaspoon Salt

  5. 3 eaches Tb Iced Water

Instructions Jump to Ingredients ↑

  1. CRUST To make the crust, cut margarine into flour and salt until pea-sized chunks. Add water, a tablespoon at a time. Form into a ball and refrigerate. Roll out dough to fit on bottom and sides of a 9-inch quiche pan. Bake in a 350F oven for 10 minutes. Meanwhile make filling.

  2. MUSHROOM FILLING: 1 lg Onion; thinly sliced 2 tb Vegetable Oil ½ lb Fresh Mushrooms; sliced 1 c Mushrooms, canned; drained 1½ c Milk 6 ea Eggs; beaten ¾ c Swiss Cheese; shredded 1 ts Salt (scant) pn Pepper Saute onion in oil until tender. Add mushrooms and saute for about 10 minutes until onions are nearly golden brown. Remove from heat. Let cool slightly and stir in remaining ingredients. Pour mushroom filling into quiche crust. Bake in a 375F oven for 35 minutes.

  3. ONION FILLING: Omit mushrooms. Saute 3 large sliced onions in 3-4 tablespoons of oil for abpout 20 minutes until golden. Add remaining ingredients and proceed as directed.

  4. TUNA-MUSHROOM FILLING: Reduce mushrooms to ¼ pound or 1 4-ounce can. Add 1 7 ½-ounce can of drained and flaked tuna fish and ¼ cup of mayonnaise. Reduce salt to ¼ teaspoon. Proceed as directed.

  5. TOMATO-MUSHROOM FILLING: Add 2 medium thinly sliced tomatoes and place on bottom of prebaked crust. Proceed as directed. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 06-08-95


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