I may or may not have posted this before (I am having senior moments a lot, these days), but if I haven’t, here is a side dish my family and friends always beg me to make. It is non-gebrokts, and has only a few ingredients.
Take 2 large onions, dice them and saute them together with 8 oz. of fresh or canned mushrooms until the onions are wilted and golden brown, and the mushrooms are browned. Drain off the oil, cool the onions/mushrooms slightly, then mix together with a 1/2 cup of mayonnaise, 1- 1 1/2 tsp. salt, a gezunteh shake of black pepper, and 5 eggs. Pour into a 9″ square non-stick sprayed pan, and bake at 350 degrees until the top is golden brown and feels springy to the touch. When it is not Pesach, I make this recipe either as I just posted, or occasionally turn it into a quiche by pouring it into an unbaked pie shell before baking it. Personally I don’t need the starch, so I most often make it without the pie shell. The smell of your kitchen while this is being made, is incredible.