Here’s a new kosher recipe for Crustless Vegetable Quiche

HOWARD WASSERMAN, ADVENTURES IN KOSHER COOKING
Published May 26, 2021

The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Crustless Vegetable Quiche

  • 8 large eggs
  • 1/2 cup milk or 1/2 & 1/2
  • 1 cup sliced asparagus
  • 1 cup sliced mushrooms
  • 1/2 cup diced yellow peppers
  • 2 scallion bunches sliced
  • 1/2 jalapeño pepper seeded and sliced
  • 1/4 cup diced onion( optional )
  • 1 cup steamed broccoli chopped
  • 1 cup shredded jack cheddar blend
  • Dash sea salt
  • Dash ground black pepper
  • Dash garlic powder
  1. Preheat oven to 350*
  2. Steam sliced asparagus for two minutes, drain
  3. Add all prepared vegetables to a bowl and mix
  4. Crack eggs in a bowl ,add milk or cream and whisk well add spices.
  5. Spray a Pyrex or Corning ware dish with Pam or similar
  6. Add vegetables to dish then pour egg milk mixture over vegetables.
  7. Sprinkle cheese all over top
  8. Bake 25 minutes
  9. Let rest for 10 minutes before serving.