From A Treasury of Jewish Holiday Baking
By Marcy Goldman
Makes 8 to 12 servings, depending on portion size.
Can be served in small squares as an hors d'oeuvre
One of the few savory dishes in this book, this crustless, loaf-style quiche is elegant, easy to make, and unique. It is ideal make-ahead, break-the-fast fare. Loosely inspired by Linda Dannenberg's recipe for Cake aux Olives in Paris Boulangerie Patisserie, this dish is good hot, warm, or cold, as a main course with a salad, or cut into small appetizer squares. A good choice for Shavuot as well. Make this once, and it will become a part of your standing repertoire.
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
3/4 cup water or vegetable bouillon or white wine
1/2 cup vegetable oil
1/2 cup half and half or light cream
6 eggs, lightly beaten
1/2 cup minced scallions
1/2 cup minced black or green olives
1/2 cup finely minced sun-dried tomatoes
or roasted red peppers
1-1/2 teaspoons salt (or if cheese is salty
use 1-1/4 teaspoons salt)
1 teaspoon garlic powder
2 tablespoons minced fresh flat leaf parsley
2 teaspoons minced fresh dill
1/4 teaspoon pepper
2 cups shredded white Cheddar cheese
1 cup shredded Swiss or mozzarella cheese
Garnish, optional 2 tablespoons grated Parmesan cheese Paprika, for sprinkling
Preheat the oven to 350 degrees F. Lightly grease a 9 by 5-inch loaf pan (You can also use a 9-inch springform pan for a different presentation and wedge-shaped servings).
In a large howl, blend the flour and baking powder. Into the center of the dry ingredients, stir the water or vegetable bouillon, the oil, half-and-half, and eggs. Fold in the remaining ingredients. Pour or spoon the mixture into the prepared pan. Sprinkle the top with Parmesan cheese and dust with some paprika.
Bake for 40 to 45 minutes, until set. Allow the quiche to cool a little before cutting and serving it. Or, refrigerate it for serving later. Offer thin slices with a side salad, salsa, or yogurt. Or serve it plain, or cut into 2-inch squares as an appetizer. It can be served cold if made ahead, or reheated in a microwave.
A Treasury of Jewish Holiday Baking
By Marcy Goldman
Recipe reprinted by permission.
This page created September 1999
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