Yiddish Mama’s Kitchen — More Recipes ›

Spinach, Red Onion, and Feta Quiche

By Bonnie Saul Wilks, MJBI Staff Writer

There are several reasons Jewish people around the globe gleefully indulge in milk and cheese products during the season of Shavuot. Here is one: Traditionally God’s chosen people celebrate receiving the Torah on this feast, and it is important to recount how necessary and beneficial the Torah is to life! It is compared to the nourishment and sweetness of milk and honey, “Like honey and milk under your tongue” (Song of Songs 4:11).

Here is a great, make-ahead dish for your Shavuot celebrations.


Ingredients

  • 1 frozen piecrust (9” pie pan)
  • 1 cup steamed, fresh spinach, drained and squeezed dry
  • ¼ cup finely diced red onion
  • 3 large eggs
  • ¾ cup whipping cream
  • ¾ cup whole milk
  • 1 cup crumbled feta cheese
  • 1 tablespoon butter, cut into small pieces
  • Salt and pepper to taste
  • Pinch nutmeg

Directions

Use frozen piecrust and fill a regular 9” pie pan. Arrange the spinach and red onions evenly on the raw pie dough crust. Whisk in a large bowl the egg and all ingredients except the crumbled feta and chopped butter cubes. Pour over spinach and onion in crust. Dot with feta and butter.

Bake in 350 degrees F oven for about 40 minutes or until the filling is barely set. Cool on wire rack—about 5 minutes.

Serve as an entrée or as a side dish. Great for brunch! Serves 8.


Get our updates!

Follow us

  • Zealous Magazine

    Summer 2017