Slice of Life, Break Fast

August 2, 2011

Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog, or web site.

Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : OU Fruit and Vegetable Inspection Chart

The closer we get to yontif, the more and more requests for dairy break the fast recipes. Phrases like “something light” or “something I can just throw together that doesn’t take too much time” seem to be floating through a lot of the emails I get.

So, in the interest of minimizing time spent in the kitchen, energy (both cooking and prep) and calories (always an issue at yontif) I decided to choose the “quiche” as my basic recipe and eliminated some of the calories by eliminating the crust. The fillings can all utilize low fat cheese and milk (please don’t use the no fat cheeses in a quiche, it never ends well) and the more veggies you add the better it is for you.

The following recipes are lower in calories all fairly simply to whip up in just a few minutes and every single recipe is guaranteed to be delicious. But then, what wouldn’t be delicious after you haven’t eaten in 26 hours……….


  • 1 onion, diced
  • 1 cup sliced mushrooms
  • 6 oz. fresh baby spinach
  • 1 tablespoon butter
  • 3 large eggs
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • pinch cayenne pepper
  • 1 1/3 cups milk
  • 1/2 cup feta cheese (you can use mozzarella if you prefer)
  1. Preheat oven to 400 °F.
  2. Grease a large quiche/tart or pie pan.
  3. In a skillet saute the onions and mushroom in the butter until they are just soft. Add the spinach and cook for 4 to 5 minute, don’t overcook the spinach. Set the mixture aside to cool and season with salt and pepper.
  4. In a large bowl combine the eggs, flour and baking powder. Whisk to combine and then add the spinach mixture. Mix to combine. Pour the mixture into the prepared pie pan.
  5. Sprinkle the top of the quiche with the feta cheese.
  6. Bake for 25 to 30 minutes, or until center is set and the top is golden brown.
  7. Let set for 5 to 10 minutes before you cut the quiche.

Serves 4 to 6. Modified from


  • 2 tablespoons toasted bread crumbs
  • 1 cup chopped onions
  • 1 cup diced smoked white fish
  • 1 tablespoon unsalted butter
  • 2 cups (8 oz) shredded Swiss cheese
  • 4 large eggs
  • 1 cup whipping cream
  • 1 cup milk
  1. Preheat oven to 425 °F.
  2. Butter the quiche pan and then sprinkle the breadcrumbs over the bottom.
  3. In a skillet saute the onions in the butter for about 5 minutes.
  4. Spread the onion and white fish over the bottom of the prepared pan and then sprinkle the cheese over the top of the mixture.
  5. In a bowl combine the eggs, cream, milk, and 1/2 teaspoon pepper and pour the egg mixture over the cheese.
  6. Bake for 25 to 30 minutes or until top is golden and the quiche is set in center.
  7. Cool for at least 5 minutes before serving.

Serves 4 to 6. Submitted by Rhonda Seimons Oakbrook IL


  • 4 large yellow summer squash, sliced thin
  • 6 to 8 medium sized tomatoes, sliced thin
  • 2 tablespoons olive oil
  • 2 to 3 tablespoons chopped fresh basil or 1 1/2 tablespoon dried
  • 1 1/2 cup milk or half and half
  • 2 tablespoons flour
  • 3 to 4 eggs
  • 6 green onions, sliced thin
  • 6 ears of corn, kernels removed
  • 1 to 2 teaspoons salt
  • 1 teaspoon pepper (or more to taste)
  • 1 cup cracker crumbs
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 400 °F.
  2. Drizzle 1 tablespoon of the oil over the bottom of a 9X13 baking dish.
  3. Arrange the squash and 6 sliced tomato (alternating and overlapping slightly) over the bottom or the pan. Drizzle the remaining oil over the top.
  4. Bake for 25 minutes and then remove from the oven. Let cool.
  5. In a bowl combine ½ of the basil, milk, flour, eggs, green onions, corn, 2/3 cup cheddar cheese and 1/2 cup mozzarella cheese and salt and pepper to taste. Mix to combine.
  6. Pour the mixture over the baked tomato and squash.
  7. In another bowl combine the cracker crumbs, remaining basil, remaining cheddar cheese and the Parmesan cheese and mix to combine.
  8. Place the remaining sliced tomatoes around the edges and then sprinkle the cracker mixture over the top of the egg and cheese mixture.
  9. Bake 25 to 35 more minutes (should be golden on the top).
  10. Let set up for 10 minutes before serving.

Serves 8. Submitted by Terry Redmars NY, NY, source unknown


  • 4 corn tortillas
  • 4 teaspoon oil
  • 1/2 cup onion, minced
  • 1 tablespoon minced garlic
  • salt
  • pepper
  • 1 can black beans, rinsed and drained
  • 1 zucchini, finely chopped
  • 2 stalks celery, chopped
  • 1 red or orange pepper, finely chopped
  • 2 cups corn kernels (fresh is best)
  • 2 ripe plum tomatoes, finely chopped
  • 1 teaspoon hot sauce
  • 2 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 4 large eggs
  1. Place tortillas between 2 paper towels on large plate. Microwave on High 3 minutes or until crisp.
  2. In nonstick 12 inch skillet, heat 3 teaspoons oil on medium 1 minute. Add onion, garlic, and 1/8 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until golden, stirring.
  3. Meanwhile, place beans and 1/4 teaspoon salt in medium bowl.
  4. In large bowl, combine zucchini, pepper, corn, tomatoes, hot sauce, lime juice, half of cilantro, and 1/4 teaspoon salt.
  5. Divide onion mixture between bowls.
  6. Mash bean mixture until almost smooth.
  7. Stir zucchini mixture well.
  8. Wipe pan. Heat remaining oil on medium 1 minute. Cook eggs 6 minutes or until whites are set. Sprinkle with 1/8 teaspoon salt.
  9. While eggs cook, spread bean mixture on tortillas.
  10. Top each with an egg; serve with zucchini mixture. Sprinkle with cilantro.

Modified from


  • 2 cup cream or half and half or milk or a combination
  • 6 large eggs
  • 1 1/2 cup grated cheddar cheese
  • 1/2 cup parmesan cheese
  • 1 teaspoon kosher salt
  • small pinch grated nutmeg
  • 1 cup sliced mushrooms,
  • 2 teaspoons olive oil
  • 3 to 4 green onions, sliced
  1. Preheat the oven to 325 °F.
  2. Saute the mushrooms and green onions in the olive oil for 2 or 3 minutes, just until they are slightly soft. Remove from heat and let cool.
  3. Grease a large deep dish pie pan.
  4. Combine all ingredients in a bowl and whisk until well blended.
  5. Bake for about 30 to 40 minutes, until puffed and still ever so slightly jiggly in the center.
  6. Cool on a rack briefly, then serve them warm or at room temperature.

Adapted from a Mark Bittman recipe


  • 1 red bell pepper, cut into bite sized pieces
  • 2 Roma tomatoes, diced and drained
  • 4 green onions, sliced thin
  • 2 teaspoons olive oil
  • 1 1/2 cup mock crab meat, cut into bite sized pieces
  • 3/4 cup Monterey Jack or pepper jack cheese
  • 4 eggs
  • 1 1/2 cup milk or half and half
  • 1 teaspoon garlic salt
  • 1/4 cup cracker or bread crumbs or potato chip crumbs
  1. Preheat oven to 375 °F.
  2. Saute the tomato, green onion and pepper in the oil. Cook for only 2 or 3 minutes, just until they are soft. Season with the garlic salt and set aside.
  3. In a bowl combine the eggs and milk and whisk until combined.
  4. Grease a pie pan and place 1/2 of the vegetable mixture on the bottom. Place the mock crabmeat on top and the top with the remaining vegetables. Pour the egg mixture over the top and then top with the cheese and top with the crumbs.
  5. Bake for 30 to 45 minutes.
  6. Cool for at least 10 minutes before serving.

Can be eaten warm or cold. Serves 4 to 6


  • 4 eggs
  • 2 cups shredded provolone cheese
  • 1 cup chopped fresh asparagus
  • 1- 3 oz. can salmon, drained and flaked
  • 1 onion, sliced thinly
  • 1/2 cup sliced red bell pepper
  • 1/4 cup sliced black olives
  • 1 tablespoon chopped fresh dill or 1/2 tablespoon dried
  • 1/4 teaspoon salt
  • ground pepper
  • 1 tablespoon olive oil
  1. Preheat oven to 350 °F.
  2. Grease a quiche pan.
  3. In a skillet saute the asparagus, peppers and onion in the olive oil for 2 to 3 minutes. Remove the vegetables from the heat and add the salmon and olive. Mix to combine.
  4. In a bowl combine the eggs and cheese and mix to combine. Add the asparagus mixture to the egg mixture and season with salt and pepper. Mix to combine.
  5. Pour the mixture into the quiche pan and sprinkle the dill on top.
  6. Bake for 30 minutes or until set.
  7. Cool for 10 minutes before cutting.

Serves 6 to 8


  • 3 eggs
  • 6 oz frozen spinach, thawed and drained
  • 1 can artichoke hearts (14 oz), drained
  • 1/2 cup cream or half and half cream
  • 1/4 cup sour cream
  • 1 cup shredded mozzarella
  • 3 tablespoon parmesan cheese (for topping)
  1. Preheat oven to 350 °F.
  2. Grease a deep dish pie pan.
  3. In a bowl combine all the ingredients (except the parmesan) and pour it into the prepared pie pan.
  4. Sprinkle the top with the parmesan.
  5. Bake for 30-40 minutes or until done.

From my grandmothers cookbook

Browse through the OU’s growing collection of nearly 3000 recipes by visiting: OU Kosher & Holiday Recipes

Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen