This is a delicious quiche that can serve as a side dish for a fleishig meal in its pareve version, or as a deluxe dairy mishloach manos! Prepare it up to a month in advance and store it in the freezer. Try other combinations of vegetables, such as pumpkin and cauliflower.

For the First Layer
3 eggs, beaten
½ cup flour
2 heaping tablespoons onion-soup mix
1½ cups heavy cream, soy milk, or non-dairy creamer
3 medium sweet potatoes, peeled and finely diced

For the Second Layer
3 eggs, beaten
½ cup flour
2 tablespoons onion-soup mix
1½ cups heavy cream, soy milk, or non-dairy creamer
2 cups frozen broccoli (or spinach), thawed

For the Topping
2 small onions, diced and sautéed
1 cup golden bread crumbs
pinch of salt

  1. Preheat the oven to 350°F. Combine all ingredients for the first layer and pour into a round baking pan (for a decorative look, use a ring-shaped pan). Bake for 30 minutes.
  2. Combine all ingredients for the second layer, pour over the first layer, and bake for an additional 20 minutes.
  3. Meanwhile, heat oil in a sauté pan over medium heat. Add onions and sauté until soft, 5 to 7 minutes. Combine onions with bread crumbs and salt. Sprinkle over second layer. Bake for an additional 10 minutes or until quiche is firm.


Yield: 1 large round 10-inch quiche or approximately 20 individual quiches


This was originally a dairy recipe. The pareve version is delicious, perfect for serving on Shabbos or at your seudah as a unique side dish.

For more great recipes, check out this weeks issue of Whisk by Ami