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Dairy
Easy
1 Hour, 30 Minutes
Diets 
Not only breathtakingly beautiful and fun to look at, but also absolutely delicious. The best part is that this recipe makes two quiches, because one is NOT enough. This quiche is one of my favorite ways to include protein in my pre-fast meal, since not everyone eats fish before the fast. I make a variation of this quiche recipe at least once every two weeks and everyone loves it — there’s never a crumb left over. Feel free to skip the tomatoes for a more kid-friendly version. You can substitute the spinach with broccoli or your favorite veggie.
Yields 2 (9-inch) quiches
1 (24-ounce) bag Beleaves Frozen Chopped Spinach, defrosted
6 eggs, beaten
1/2 cup Gefen Mayonnaise
1 packet (3 tablespoons) matzah ball mix
1 packet (3 tablespoons) Lipton Onion Soup Mix
1 cup shredded muenster cheese
1/4 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (9-inch) pie crust shells
1 package heirloom tomatoes, sliced
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine spinach, eggs, mayonnaise, matzah ball mix, onion soup mix, muenster cheese, heavy cream, garlic powder, salt and pepper. Mix until well incorporated and pour into pie crusts.
Top with sliced tomatoes. Place pie crusts on a baking sheet.
Bake uncovered for 55 to 60 minutes or until the filling is set.
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