Make the Sauce
Sauté onions in oil in a medium saucepan until golden. Add remaining ingredients and stir to combine. Bring to a boil, stirring constantly, until thickened, approximately 5–7 minutes. Remove from heat. Divide in half.
Directions
Make the Quiche
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Heat 2 tablespoons oil in a large frying pan over medium heat. Sauté mushrooms for 3–4 minutes. Add half of the onion sauce and sauté another minute. Remove from heat and place in mixing bowl. Add soup mix, eggs, mayo, and potato starch. Mix well.
Pour into an 8-inch square pan, 9-inch round pan, or muffin tins. Bake for 30 minutes, or until golden on top.
Credits
Tips:
Use the rest of the White Wine Onion Sauce in my Chicken Liver Sauté.
Notes:
If you can’t find kosher l’Pesach soup mix, try the following: 1 tablespoon onion powder, 1 tablespoon parsley flakes, and 1 tablespoon celery salt. Mix together. (Extras can be frozen and used for a different recipe.) Alternatively, this can be omitted and the dish will still be delicious.
Description:
Photography: Daniel Lailah
Styling: Amit Farber
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