When Alison Gutwaks started her popular blog, Alibabka, she was chronicling her experiences a kashrut-observant student at New York's Institute for Culinary Education (ICE). Now, with a culinary degree and gigs as a kosher chef, event planner, and cooking instructor under her belt, she has partnered with the Israeli company Osem to create a series of fresh Kosher-for-Passover recipes for 2014. This Cheesy Vegetable Quiche with Potato Pancake Crust is one of her creations.

"Always crowd pleaser," Gutwaks reports, "this quiche caters to all taste buds.  Whether you are 3 or 99, no one can resist a cheesy, flavorful and wholesome meal! I made the recipe in a springform pan so we could admire the golden brown crust, but feel free to put it in a pie pan as well.  Either way is delicious!"

Tip: Make sure you have enough eggs on hand for this recipe before you get started. If you use the Osem-brand potato pancake mix, for example, you'll need 2 additional eggs, for a total of 7.

See Also

Quinoa With Arugula, Butternut Squash & Citrus Vinaigrette (Pareve, Passover)

Walnut Raisin Mandel Bread (Passover, Pareve)

Passover Pancakes (Dairy)

Ingredients

• 1 6-oz (170) package of Kosher for Passover potato pancake mix, such as Osem
• 5 large eggs
• 1 cup (237 ml) milk
• 3 Portobello mushrooms, sliced
• 1/2 red onion, thinly sliced
• 1 cup (120 g) shredded Gouda cheese
• 1 cup (120 g) shredded Cheddar cheese
• Salt and pepper

• Prep Time: 20 minutes
• Cook Time: 85 minutes

• Total Time: 105 minutes

Preparation

1. Preheat the oven to 350° F (177° C).  Make the potato pancake mix according to the directions on the package.  Let sit for 10 minutes. 

2. Spray a springform pan or pie dish with non-stick cooking spray.  Spread the potato pancake mixture along the bottom and sides of the dish, making sure to fill in all spaces.  Bake for 20-25 minutes until golden brown.

3. In a large bowl, whisk together the eggs and milk.

Stir in the mushrooms, onions, Gouda, and Cheddar cheeses. Season with a pinch each of salt and pepper.  Pour into the potato-crusted springform pan or pie pan and bake for 45 minutes to 1 hour, until the top is bubbly, lightly golden brown and the the middle does not move.  Cool for 10 minutes and serve warm.