Mushroom Quishe

Rainbow Quiche

Brynie Greisman
Kosher.com

This recipe has all the components you’re looking for — easy ingredients, very colorful, amazing taste and texture.

Type: Dairy Prep Time: 75 minutes Level: Not mentioned

Crust

1 cup whole-wheat pastry flour

1 teaspoon sugar

1/2 teaspoon salt

3 tablespoons oil

2 tablespoons melted butter

1/3 cup milk

Filling

2 teaspoons butter

1 small onion, diced

1/2 red pepper, finely chopped

1/2 orange pepper, finely chopped

1 and 1/2 cups frozen broccoli florets

1 yellow zucchini, scrubbed and diced

1 cup sliced fresh mushrooms (about 5 medium mushrooms)

1 cup low-fat Muenster cheese, divided

1 cup milk

1/2 cup half-and-half or 9% cooking cream

1 egg

salt, to taste

pepper, to taste

pinch nutmeg

Start Cooking

Prepare the Crust

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Mix all crust ingredients with a fork in a small bowl. If necessary, add a drop more oil to form a dough.

Press dough into a nine-inch (23-centimeter) deep dish pie pan, covering the bottom and sides. Bake for 10 minutes.

Prepare the Filling

In a large frying pan sprayed with cooking spray, heat butter over medium heat until melted. Add onion and sauté for two minutes.

Add peppers and sauté for two minutes more. Continue adding each vegetable separately and sautéing two minutes more before adding the next one. (This ensures the most palatable texture for each vegetable.)

After all the veggies are added, sauté an additional 10 minutes, stirring occasionally. Turn up heat for the last two minutes. Remove from heat.

Stir in two-thirds cup Muenster cheese and mix well.

Assemble and Bake

Turn the filling into the prebaked quiche crust, smoothing out the top.

In a small bowl, whisk together the milk, cooking cream, egg, and seasoning. Carefully pour over the veggies. 

Bake for 30 minutes. If your milchig oven has this option, turn the oven setting to heat just from the bottom and bake an additional 10 minutes (this helps prevent crust from getting soggy). If not, cover the pie and bake for 10 minutes.

Sprinkle with remaining one-third cup Muenster cheese and bake on regular setting for an additional five minutes. Let sit about half an hour before serving.

From Kosher.com