Onion Mushroom pareve quiche: (preheat oven to 350 degrees)
2 very large onions chopped
1 large can (11-15 oz. type size, I use Ungers)mushroom stems and pieces
4 or 5 large eggs (you can use 4, but I like it better with 5)
1/2 cup mayo (you may use lite type, if you like)
1 tsp. salt
good gezunt shake of black pepper
sautee onions and mushrooms in a large frying pan with oil, until the onions are translucent and golden, and the mushrooms have started to slightly brown. Drain the oil off well, and cool the mixture to almost room temp. Add in the rest of the ingredients.
Pour into a 9″ pan, round or square, that has been sprayed well with Baker’s Joy or Mishpacha flour and non-stick spray combined. Bake at 350 for about half an hour or until the top looks golden browned and it feels “spongey” to the touch. (To use this for Pesach, just use Pesachdig non-stick spray, and to make a real quiche out of it, bake it in a slightly pre-baked pie shell). For variation, you can use your imagination and add in other veggies, like broccoli, tomato, etc. but the basic recipe is absolutely delicious!!! Always draws tyhe biggest raves and is a very-much-requested recipe.
B’tayavon