Mushroom, feta and onion quiche

By Feigie Ceitlin

During the first 9 days of the month of Av, commemorated by a mourning period for the destruction of the first and second Holy Temples in Jerusalem, it is customary to abstain from eating meat and poultry. (An exception to this rule is Shabbat or a meal marking a mitzvah such as circumcision and completion of a tractate of Talmud).

A fantastic recipe to enjoy during these meatless days is this savory quiche that is packed with flavorful ingredients that come together to create a satisfying and filling meal. The combination of earthy mushrooms, sweet yellow onions, and tangy feta cheese is truly delightful.

With a creamy egg mixture and a hint of mozzarella on top, this quiche will surely please vegetarians and non-vegetarians alike. The recipe makes two quiches, so you can share this delightful dish with friends and family or freeze one for later. It’s a versatile option that can be served for breakfast, brunch, or even as a light dinner when paired with a fresh salad.

INGREDIENTS:

2 standard-size frozen pie crust

16-ounce container of mushrooms

1 large yellow onion

5 eggs

1 1/4 cups milk

1 cup shredded mozzarella

1 cup feta cheese

Salt and pepper

DIRECTIONS:

Slice mushrooms and onion and saute until translucent

Add salt and pepper

Add mixture to the 2 frozen pie crusts Crumble feta cheese on top of each.

Make egg mixture:

Whisk 5 eggs and the milk

Add salt and pepper

Whisk and pour over the pies.

Top with shredded mozzarella

Bake at 375 F for an hour (mixture in quiches should be firm)

The blessing: Mezonot

Baruch atah A-donay, Elo-heinu Melech

Ha’Olam borei minei mezonot.

Blessed are you L-rd our G-d, King of the Universe, Who creates various kinds of sustenance.

B’Tayavon!

— Rebbetzin Feigie Ceitlin is the program director of Chabad Tucson and head of school of Lamplighter Chabad Day School.