We’ve always loved quiche for its flaky crust and savory fillings, but adapting it to kosher standards adds a special twist that honors tradition while keeping things delicious. Originating from France, this egg-based dish gets a makeover with pareve ingredients, ensuring it’s dairy-free and ready for any meal.
Our kosher quiche recipe brings together simple, fresh flavors that everyone can enjoy, whether you’re hosting a family brunch or prepping a quick dinner. It’s versatile, customizable, and proves that eating kosher doesn’t mean sacrificing taste. Let’s dive into this easy favorite that’ll become a staple in your kitchen.
Ingredients
In our kosher quiche recipe, we focus on fresh, simple ingredients that keep the dish dairy-free yet flavorful, building on the French-inspired versatility highlighted earlier. Below, we list the ingredients in the order they are used, from crust preparation to filling assembly. We’ve bolded key terms like kosher quiche for emphasis and included prep specifics for accuracy.
- Pie Crust: 1 pre-made parve pie crust (9-inch), thawed if frozen, as this forms the base of our kosher quiche.
- Eggs: 4 large eggs, beaten, which we use next for the custard mixture.
- Non-Dairy Milk: 1 cup unsweetened almond milk, as a dairy-free alternative to create a creamy texture.
- Onion: 1 medium onion, finely chopped, sautéed first for the vegetable filling.
- Spinach: 2 cups fresh spinach, roughly chopped, added after the onion for freshness and color.
- Mushrooms: 1 cup sliced mushrooms, wiped clean and sliced, incorporated with the vegetables.
- Non-Dairy Cheese Alternative: 1 cup shredded vegan cheese (e.g., from soy or nuts), melted into the mixture for a cheesy flavor without dairy.
- Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme, combined at the end for seasoning the custard.
Instructions
Now that we have our fresh ingredients gathered, let’s transform them into a flavorful, dairy-free Kosher Quiche that’s perfect for any occasion. We’ll walk you through each step with precision to achieve a golden, aromatic masterpiece.
Prep
Before we assemble our Kosher Quiche, we’ll prepare the ingredients to enhance their flavors and ensure even cooking. Start by heating a large skillet over medium heat and adding 1 tablespoon of olive oil—this will create a rich base for our vegetables.
Sauté the onions and mushrooms first: Add 1 cup of sliced onions and 1 cup of sliced mushrooms to the skillet, stirring frequently for about 5 minutes until they soften and release their earthy aroma, filling the kitchen with a savory scent.
Next, wilt the spinach: Toss in 2 cups of fresh spinach and cook for another 2 minutes until it wilts down, becoming vibrant and tender—this step locks in the greens’ nutrients and adds a fresh, slightly nutty taste.
While the vegetables cool, beat the eggs: In a medium bowl, whisk together 4 large eggs and 1 cup of unsweetened almond milk until smooth and frothy, then season with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder for a well-balanced, zesty flavor.
Assemble
With our prepped ingredients ready, we’ll layer them into the parve pie crust to build the structure of our Kosher Quiche, creating a harmonious blend of textures and tastes.
Place the pre-made parve pie crust into a 9-inch pie dish and gently press it against the sides—this forms a sturdy base that holds everything together.
Evenly spread the sautéed onions, mushrooms, and wilted spinach across the bottom of the crust, followed by sprinkling 1 cup of non-dairy cheese alternative on top for a melty, creamy contrast.
Pour the egg mixture over the vegetables, ensuring it seeps through the layers to bind them—this creates a custard-like filling that will bake into a fluffy, irresistible center.
Bake
Finally, we’ll bake our assembled Kosher Quiche to achieve a perfectly set, golden-brown finish with a delightful, flaky crust.
Preheat the oven to 375°F and place the pie dish on the middle rack. Bake for 35 to 40 minutes, rotating the dish halfway through for even heat distribution—watch as the edges turn a crisp, golden hue and the center sets with a subtle jiggle, releasing an inviting, herbaceous aroma.
To check for doneness, insert a knife into the center; it should come out clean. Let the quiche cool for 10 minutes before slicing, allowing the flavors to meld into a cohesive, mouthwatering dish.
Equipment Needed
To bring our flavorful Kosher Quiche to life, we rely on a few key tools that ensure smooth preparation and baking. Below, we outline the essential equipment in the order they are typically used, helping you set up your kitchen efficiently.
- Skillet or Frying Pan: We start with a 10-inch non-stick skillet for sautéing onions, mushrooms, and spinach. This allows for even cooking and prevents sticking, ensuring our vegetables wilt perfectly without added fuss.
- Cutting Board and Knife: A sturdy cutting board paired with a sharp chef’s knife is crucial for slicing mushrooms and chopping onions. We recommend a high-quality knife to make prep quick and safe.
- Whisk and Mixing Bowl: For whisking the eggs and almond milk mixture, use a medium-sized mixing bowl (at least 2 quarts) with a reliable whisk. This combination helps achieve a smooth, airy blend that forms the heart of our quiche.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so measuring cups for liquids like almond milk and measuring spoons for seasonings ensure precision and consistent results.
- Pie Dish or Tart Pan: A 9-inch pie dish made of glass or ceramic works best for assembling and baking our quiche. It provides even heat distribution, leading to a golden-brown crust that’s both visually appealing and perfectly set.
- Oven and Oven Mitts: Our quiche bakes at 375°F, so a standard oven is essential. Don’t forget heat-resistant oven mitts for safely handling the hot dish during and after baking.
With these tools ready, we can seamlessly transition from prep to the oven, making our Kosher Quiche a straightforward delight to create.
Make-Ahead Instructions
One of the beauties of our kosher quiche recipe is its flexibility for busy schedules—we can prepare components in advance to save time without compromising that fresh, savory flavor. Below, we outline the steps to make ahead various parts of the quiche, ensuring it remains dairy-free and delicious when you’re ready to serve.
Preparing and Storing Components
To keep things simple and efficient, we recommend prepping the vegetables and egg mixture ahead:
- Sauté the vegetables first: In a non-stick skillet, sauté the onions, mushrooms, and spinach as described in our step-by-step instructions. Once cooled, transfer the mixture to an airtight container and refrigerate for up to 2 days. This step preserves the vibrant, earthy aromas and textures, making assembly a breeze.
- Whisk the egg mixture in advance: Combine the beaten eggs, unsweetened almond milk, and seasonings in a mixing bowl. Pour into a sealed container and refrigerate for up to 24 hours. Pro tip: Give it a quick stir before using to ensure even consistency and that fresh, creamy blend.
Assembling and Baking Ahead
For even more convenience, we can assemble the entire quiche ahead of time:
- Full assembly option: Layer the sautéed vegetables and non-dairy cheese alternative into the parve pie crust, then pour the egg mixture over the top. Cover the pie dish tightly with plastic wrap or foil and refrigerate for up to 1 day. When ready, remove from the fridge, let it sit at room temperature for 10 minutes, and bake at 375°F for 35 to 40 minutes as per the original instructions. This method locks in those delightful, golden-brown edges and fluffy center.
- Baking and reheating: If you prefer to bake the quiche fully ahead, follow the complete recipe and let it cool completely after baking. Slice into portions, wrap each in foil or place in airtight containers, and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw in the fridge overnight if frozen, then warm in a preheated oven at 350°F for 15 to 20 minutes until heated through and the flavors—crisp crust and tender fillings—shine again.
Storage Guidelines
| Component/Item | Storage Method | Maximum Time | Notes |
|---|---|---|---|
| Sautéed vegetables | Refrigerate | Up to 2 days | Keep in an airtight container to maintain freshness. |
| Egg mixture | Refrigerate | Up to 24 hours | Stir before use to blend flavors. |
| Assembled (unbaked) quiche | Refrigerate | Up to 1 day | Bake directly from fridge for best results. |
| Baked quiche (whole) | Refrigerate | Up to 3 days | Reheat in oven to preserve texture. |
| Baked quiche (sliced) | Freeze | Up to 2 months | Thaw in fridge before reheating for even warming. |
Conclusion
We’ve explored how this kosher quiche brings fresh flavors to your table while staying true to dietary needs. It’s a versatile dish that fits seamlessly into our busy lives.
We’re confident you’ll enjoy experimenting with it for brunches or dinners. Give it a try and make it your go-to recipe for delicious, dairy-free meals.
Frequently Asked Questions
What is kosher quiche?
Kosher quiche is a dairy-free adaptation of the classic French dish, using ingredients that comply with kosher dietary laws. It features a savory egg-based filling with fresh vegetables like spinach and mushrooms, baked in a parve pie crust. This version keeps the original’s deliciousness while making it suitable for kosher eaters, perfect for brunches or dinners.
What are the key ingredients for a kosher quiche?
The main ingredients include a pre-made parve pie crust, beaten eggs, unsweetened almond milk, sautéed onions, fresh spinach, sliced mushrooms, non-dairy cheese alternative, and seasonings like salt and pepper. These simple, fresh components ensure a flavorful, dairy-free result that’s easy to prepare.
How do you prepare a kosher quiche step by step?
Start by sautéing onions, mushrooms, and spinach in olive oil. Whisk together eggs, almond milk, and seasonings in a bowl. Layer the vegetables and non-dairy cheese in a pie crust, then pour the egg mixture over the top. Bake at 375°F for 35-40 minutes until golden and set. This process takes about 45-50 minutes total.
What equipment is needed to make kosher quiche?
You’ll need a 10-inch non-stick skillet for sautéing, a cutting board and sharp knife for chopping, a medium mixing bowl and whisk for the egg mixture, measuring cups and spoons for accuracy, a 9-inch pie dish for baking, and an oven with heat-resistant mitts. These tools make preparation straightforward and efficient.
Can I make kosher quiche ahead of time?
Yes, you can! Sauté vegetables and whisk the egg mixture in advance, storing them in airtight containers in the fridge for up to a day. Assemble the quiche ahead and refrigerate, or bake it fully and store for reheating. This flexibility is great for busy schedules without losing flavor.
How should I store and reheat kosher quiche?
Store cooled quiche in an airtight container in the fridge for up to 3 days or freeze for up to a month. To reheat, bake in a preheated oven at 350°F for 15-20 minutes until warmed through. For slices, use the microwave for 1-2 minutes, ensuring it stays moist and tasty.
Is kosher quiche suitable for different dietary needs?
Absolutely, it’s naturally dairy-free and vegetarian, making it ideal for those following kosher, vegan-adjacent, or plant-based diets. Use gluten-free pie crust for celiac needs. It’s versatile, flavorful, and can be adapted with various veggies for added nutrition.