| Cooks Compete |


Texturally well-rounded yet simple to prepare, quiche is the perfect milchig meal. Here we put our readers’ recipes to the test, bringing you the best of the best to enjoy this summer — or all year round

Vegetable Quiche

Submitted by Shana Hollander
Far Rockaway, NY

I got this recipe from a friend, and I’ve passed it on to countless other people since then. Everyone who tries it sends me rave reviews!


  • 2 pie crusts or 1 deep dish pie crust 
  • 3 onions, diced 
  • butter or oil, for sautéing 
  • 1 16-oz (450-g) can mushrooms, or 2 red peppers, sliced, and 1 zucchini, unpeeled and sliced into rings 
  • 1½ Tbsp flour 
  • 2 eggs 
  • ⅔ cup heavy cream 
  • ⅔ cup shredded cheese 
  • 1 tsp salt 
  • ¼ tsp pepper 
  • additional ⅓ cup shredded cheese, for sprinkling

Preheat oven to 350°F (175°C). 

Sauté onions in butter or oil until soft. Add mushrooms or vegetables and sauté another 3–4 minutes. Turn off heat and stir in flour to coat vegetable mixture.

In a separate bowl, mix remaining ingredients except for the final ⅓ cup cheese. Mix vegetables into this mixture and then pour into the pie crust(s). Sprinkle remaining shredded cheese on top. Bake for 45 minutes or until golden brown.

Crustless Rainbow Quiche

Submitted by Roizy L.
Monsey, NY

I cook spontaneously — whatever I have at home is what I’ll use. This quiche recipe is one of my favorites for a milchig dinner. It’s light, tasty, and, best of all, absolutely delicious!


  • 1 large onion, diced 
  • oil, for sautéing 
  • 24 oz (680 g) frozen broccoli florets 
  • 1 red pepper, diced 
  • 1 14-oz (400-g) can sliced mushrooms, drained 
  • 3 eggs 
  • 1 cup shredded mozzarella cheese 
  • salt and pepper, to taste

Preheat oven to 350°F (175°C).

Sauté onion in oil until translucent. Place the bag of frozen broccoli unopened in the microwave for 6–8 minutes, then remove and cut the broccoli into small pieces. Add the peppers and broccoli to the onions and sauté for another 10–15 minutes. Add the rest of the ingredients.

Pour the mixture into a round baking pan and bake until golden brown (about half an hour). Serve immediately.


Mushroom Quiche

Submitted by Bracha Horowitz
Miami Beach, FL

My friend always made this quiche during our kollel years together. After I tasted it for the first time, I got the recipe from her, and it’s the one quiche I keep going back to!


  • 1 deep dish pie crust 
  • oil or butter, for sautéing 
  • 3 onions, finely diced 
  • 8 oz (225 g) mushrooms, sliced 
  • 1½ Tbsp flour 
  • 2 eggs, beaten 
  • ½ cup mozzarella cheese 
  • ⅔ cup heavy cream
  • salt and pepper, to taste

Preheat oven to 350°F (175°C).

Sauté onions and mushrooms in oil or butter until brown. Add flour and mix well. Cook for 3 minutes. Remove from heat and add eggs, cheese, heavy cream, and salt and pepper.

Pour the mixture into the pie crust and bake until ready.

Thank you to the women of Maalot Dafna for hosting this tasting party!

(Originally featured in Family Table, Issue 749)

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