Basic Quiche with Variations

1 9-inch (23-cm) pie crust

2 eggs

2 tablespoons flour

1/2 cup milk (use Gefen Soy Milk for pareve version)

1/2 cup Gefen Mayonnaise (low fat is fine)

2 cups shredded cheddar or mozzarella cheese or a mix (I suggest using cheese along with at least one of the suggestions below)

1 cup chopped broccoli

1 can Gefen Tuna, drained

1 can salmon, drained

2 onions, sautéed

1 pound mushrooms (450 grams), sliced and sautéed until soft

1 cup frozen spinach, defrosted and squeezed well, to remove extra moisture

1 cup chopped tomatoes

2 potatoes, cooked and cubed

1 cup frozen peas, defrosted

2 tablespoons chopped chives

2 tablespoons chopped fresh basil, parsley, or thyme

1 cup chopped cauliflower

2 large bell peppers, diced and sautéed just until softening

1/2 cup chopped leek

8 cubes goat cheese

6 spears asparagus (tips and triangular leaves shaved), steamed and chopped

1/2 cup steamed edamame beans

(For fleishig quiche: 3 chopped hot dogs, along with potatoes, sautéed onions, and parsley)