Many people are under the impression that Pesach is all about potatoes. Well, this mushroom onion quiche proves that almost anything can be made on Pesach!
5 Tbsp oil, divided
2 lb (900 g) fresh mushrooms, sliced
half of the onion sauce recipe
1 Tbsp mushroom soup mix (or see note)
3 eggs
1/2 cup mayonnaise
2 Tbsp potato starch
2 Tbsp onion soup mix (or see note)
White Wine Onion Sauce
6 Tbsp oil
4 large onions, sliced into rings
2 tsp salt
1 tsp pepper
1 tsp paprika
1/4 cup potato starch
1 cup semidry white wine
1 cup boiling water
1/4 cup lemon juice
2 Tbsp sugar
Preheat oven to 350°F (180°C).
Heat 2 Tbsp 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.
White Wine Onion 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.
Pour into an 8-inch square pan, 9-inch round pan, or muffin tins. Bake for 30 minutes, or until golden on top.
Note
If you can’t find kosher l’Pesach soup mix, try the following: 1 Tbsp onion powder, 1 Tbsp parsley flakes, and 1 Tbsp 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.
Prop styling by Amit Farber.
Photos by Daniel Lailah.
This recipe originally appeared in Mishpacha Magazine.
