Tips:

It’s a really good idea to saute A LOT of diced onions at once (chop them in the food processor with the knife attachment), in a parve frying pan or two, and freeze for later use. You will “cry” just that one time from the onions, your house will smell delicious, and you will save so much time and mess in the future. I freeze the fried onions in plastic cups that I cover with a plastic sandwich bag and knot. They freeze beautifully and I feel like a real “balabusta” when I can add flavor to any food I decide to make (mashed potatoes, soup, omelet, bread dough, meatloaf, cheese dip, etc.) by just whipping a cup out of the freezer. Try it! I’m sure you’ll do the same!

Notes:

To make your own quiche pastry: 1 cup flour (I use whole wheat), pinch sugar, 1/2 teaspoon salt, 1/3 cup oil, and 3 tablespoons cold milk. In a small bowl mix together all ingredients with a fork. Pre-bake as above.

Variations:

1) If you want a totally parve quiche, use parve whip and pareve American cheese – the tofu variety.

2) To make this low-fat, use low-fat hard cheese, and instead of the whip or heavy cream, use regular milk or even low-fat milk. It’s very good that way too.

3) To make this more custardy and cheesy, use 1 and a 1/2 cups milk to 2 eggs, and add a handful of grated cheese to the custard mixture as well. (This is what I did, using part regular and part low-fat milk.)