Tuesday, October 4, 2011

Break Fast

According to last Friday’s New York Times, break-fast parties are the new Jewish social event. Some are even catered affairs with guest lists topping 100 people.

Who knew?

Personally, I like to break the fast with a small group of friends. This year, Yom Kippur falls on Shabbos—Friday night through Saturday night.  I am making this no-fail, crust-less quiche that I’ve been making for years—not only is it easy, but you can make it a day in advance and pop it into the oven as soon as you get home from Neilah services. 
It’s made with Cheddar cheese, unlike traditional quiche which is made with Swiss and I like that it doesn’t have a crust for those of us who are gluten-free. Make it in a quiche or pie pan, or in individual five-ounce ramekins as shown here.

No-Crust Vegetable Quiche
16 oz. small curd cottage cheese
4 eggs
3/4 cup chopped vegetables (frozen in the bag is okay)
3 T. flour (I used gluten-free flour)
3 tsp. melted butter
1 T. chopped onion
8 oz. shredded cheddar cheese
Whip eggs, one at a time, into cottage cheese. Add all other ingredients and beat well. Pour into a greased pie plate or quiche pan. Bake at 350 degrees for 45 minutes.

1 comment:

  1. This sounds quick, easy and delicious! For some reason I always thought quiche was a complicated dish to make. I guess it was because it was french and sounded fancy. May I ask how many servings this recipe makes?


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