{"id":13902,"date":"2011-08-02T10:00:06","date_gmt":"2011-08-02T15:00:06","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/slice_of_life_break_fast\/"},"modified":"2017-04-16T05:07:17","modified_gmt":"2017-04-16T10:07:17","slug":"slice_of_life_break_fast","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_break_fast\/","title":{"rendered":"Slice of Life, Break Fast"},"content":{"rendered":"<p><i><b>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.<\/b><\/i><\/p>\n<p>Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : <a title=\"OU Fruit and Vegetable Inspection Chart\" href=\"http:\/\/www.oukosher.org\/images\/uploads\/Bug_Book_FV_chart07.pdf\">OU Fruit and Vegetable Inspection Chart<\/a><\/p>\n<p>The closer we get to yontif, the more and more requests for dairy break the fast recipes. Phrases like \u201csomething light\u201d or \u201csomething I can just throw together that doesn\u2019t take too much time\u201d seem to be floating through a lot of the emails I get.<\/p>\n<p>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 \u201cquiche\u201d 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\u2019t use the no fat cheeses in a quiche, it never ends well) and the more veggies you add the better it is for you.<\/p>\n<p>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\u2019t be delicious after you haven\u2019t eaten in 26 hours\u2026\u2026\u2026.<\/p>\n<h3><u><strong>Crustless Spinach\u00a0Onion\u00a0and Feta Quiche<\/strong>\u00a0(dairy)<\/u><\/h3>\n<p>4 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 onion, diced<\/em><\/li>\n<li><em>1 cup sliced mushrooms<\/em><\/li>\n<li><em>6 oz. fresh baby spinach<\/em><\/li>\n<li><em>1 Tablespoon butter<\/em><\/li>\n<li><em>3 large eggs<\/em><\/li>\n<li><em>\u00bd cup flour<\/em><\/li>\n<li><em>\u00bd teaspoon baking powder<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>Pinch cayenne pepper<\/em><\/li>\n<li><em>1-1\/3 cups milk<\/em><\/li>\n<li><em>\u00bd cup feta cheese (you can use mozzarella if you prefer)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 400\u00b0F.\u00a0Grease a large quiche\/tart or pie pan.<\/li>\n<li>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\u2019t overcook the spinach.\u00a0<span style=\"line-height: 1.5;\">Set the mixture aside to cool and season with salt and pepper. <\/span><\/li>\n<li><span style=\"line-height: 1.5;\">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. <\/span><\/li>\n<li><span style=\"line-height: 1.5;\">Sprinkle the top of the quiche with the feta cheese. <\/span><\/li>\n<li><span style=\"line-height: 1.5;\">Bake for 25 to 30 minutes, or until center is set and the top is golden brown. <\/span><\/li>\n<li><span style=\"line-height: 1.5;\">Let set for 5 to 10 minutes before you cut the quiche.<\/span><\/li>\n<\/ol>\n<p><em>Modified from <a href=\"http:\/\/about.com\">about.com<\/a><\/em><\/p>\n<hr \/>\n<h3><u><strong>Swiss\u00a0and\u00a0White Fish Crustless Quiche<\/strong>\u00a0(dairy)<\/u><\/h3>\n<p>4 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 Tablespoons toasted bread crumbs<\/em><\/li>\n<li><em>1 cup chopped onions<\/em><\/li>\n<li><em>1 cup diced smoked white fish<\/em><\/li>\n<li><em>1 Tablespoon unsalted butter<\/em><\/li>\n<li><em>2 cups (8 oz.) shredded Swiss cheese<\/em><\/li>\n<li><em>4 large eggs<\/em><\/li>\n<li><em>1 cup whipping cream<\/em><\/li>\n<li><em>1 cup milk<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 425\u00b0F.<\/li>\n<li>Butter the quiche pan and then sprinkle the breadcrumbs over the bottom.<\/li>\n<li>In a skillet saute the onions in the butter for about 5 minutes.<\/li>\n<li>Spread the onion and white fish over the bottom of the prepared pan and then sprinkle the cheese over the top of the mixture.<\/li>\n<li>In a bowl combine the eggs, cream, milk, and \u00bd teaspoon pepper and pour the egg mixture over the cheese.<\/li>\n<li>Bake for 25 to 30 minutes or until top is golden and the quiche is set in center.<\/li>\n<li>Cool for at least 5 minutes before serving.<\/li>\n<\/ol>\n<p><em>Submitted by Rhonda Seimons Oakbrook IL<\/em><\/p>\n<hr \/>\n<h3><u><strong>Crustless\u00a0Corn\u00a0and Squash\u00a0Gratin<\/strong>\u00a0(dairy)<\/u><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 large yellow summer squash, sliced thin<\/em><\/li>\n<li><em>6 to 8 medium sized tomatoes, sliced thin<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>2 to 3 Tablespoons chopped fresh basil or 1\u00bd Tablespoon dried<\/em><\/li>\n<li><em>1\u00bd cup milk or half and half<\/em><\/li>\n<li><em>2 Tablespoons flour<\/em><\/li>\n<li><em>3 to 4 eggs<\/em><\/li>\n<li><em>6 green onions, sliced thin<\/em><\/li>\n<li><em>6 ears of corn, kernels removed<\/em><\/li>\n<li><em>1 to 2 teaspoons salt<\/em><\/li>\n<li><em>1 teaspoon pepper (or more to taste)<\/em><\/li>\n<li><em>1 cup cracker crumbs<\/em><\/li>\n<li><em>1 cup shredded cheddar cheese<\/em><\/li>\n<li><em>\u00bd cup shredded mozzarella cheese<\/em><\/li>\n<li><em>\u00bc cup grated Parmesan cheese<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 400\u00b0F.<\/li>\n<li>Drizzle 1 Tablespoon of the oil over the bottom of a 9&#215;13-inch baking dish.<\/li>\n<li>Arrange the squash and 6 sliced tomato (alternating and overlapping slightly) over the bottom or the pan. Drizzle the remaining oil over the top.<\/li>\n<li>Bake for 25 minutes and then remove from the oven. Let cool.<\/li>\n<li>In a bowl combine \u00bd of the basil, milk, flour, eggs, green onions, corn, 2\/3 cup cheddar cheese and \u00bd cup mozzarella cheese and salt and pepper to taste. Mix to combine.<\/li>\n<li>Pour the mixture over the baked tomato and squash.<\/li>\n<li>In another bowl combine the cracker crumbs, remaining basil, remaining cheddar cheese and the Parmesan cheese and mix to combine.<\/li>\n<li>Place the remaining sliced tomatoes around the edges and then sprinkle the cracker mixture over the top of the egg and cheese mixture.<\/li>\n<li>Bake 25 to 35 more minutes (should be golden on the top).<\/li>\n<li>Let set up for 10 minutes before serving.<\/li>\n<\/ol>\n<p><em>Submitted by Terry Redmars NY, NY, source unknown<\/em><\/p>\n<hr \/>\n<h3><u><strong>Veggie Stacks<\/strong>\u00a0(dairy)<\/u><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 corn tortillas<\/em><\/li>\n<li><em>4 teaspoon oil<\/em><\/li>\n<li><em>\u00bd cup onion, minced<\/em><\/li>\n<li><em>1 Tablespoon minced garlic<\/em><\/li>\n<li><em>Salt<\/em><\/li>\n<li><em>pepper<\/em><\/li>\n<li><em>1 can black beans, rinsed and drained<\/em><\/li>\n<li><em>1 zucchini, finely chopped<\/em><\/li>\n<li><em>2 stalks celery, chopped<\/em><\/li>\n<li><em>1 red or orange pepper, finely chopped<\/em><\/li>\n<li><em>2 cups corn kernels (fresh is best)<\/em><\/li>\n<li><em>2 ripe plum tomatoes, finely chopped<\/em><\/li>\n<li><em>1 teaspoon hot sauce<\/em><\/li>\n<li><em>2 Tablespoon fresh lime juice<\/em><\/li>\n<li><em>2 Tablespoons chopped fresh cilantro<\/em><\/li>\n<li><em>4 large eggs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Place tortillas between 2 paper towels on large plate. Microwave on High 3 minutes or until crisp.<\/li>\n<li>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.<\/li>\n<li>Meanwhile, place beans and \u00bc teaspoon salt in medium bowl.<\/li>\n<li>In large bowl, combine zucchini, pepper, corn, tomatoes, hot sauce, lime juice, half of cilantro, and \u00bc teaspoon salt.<\/li>\n<li>Divide onion mixture between bowls.<\/li>\n<li>Mash bean mixture until almost smooth.<\/li>\n<li>Stir zucchini mixture well.<\/li>\n<li>Wipe pan. Heat remaining oil on medium 1 minute. Cook eggs 6 minutes or until whites are set. Sprinkle with 1\/8 teaspoon salt.<\/li>\n<li>While eggs cook, spread bean mixture on tortillas.<\/li>\n<li>Top each with an egg; serve with zucchini mixture. Sprinkle with cilantro.<\/li>\n<\/ol>\n<p><em>Modified from <a href=\"http:\/\/goodhousekeeping.com\">goodhousekeeping.com<\/a><\/em><\/p>\n<hr \/>\n<h3><u><strong>Mushroom Cheddar\u00a0and Green Onion\u00a0Quiche<\/strong>\u00a0(dairy)<\/u><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cup cream or half and half or milk or a combination<\/em><\/li>\n<li><em>6 large eggs<\/em><\/li>\n<li><em>1\u00bd cup grated cheddar cheese<\/em><\/li>\n<li><em>\u00bd cup parmesan cheese<\/em><\/li>\n<li><em>1 teaspoon kosher salt<\/em><\/li>\n<li><em>Small pinch grated nutmeg<\/em><\/li>\n<li><em>1 cup sliced mushrooms,<\/em><\/li>\n<li><em>2 teaspoons olive oil<\/em><\/li>\n<li><em>3 to 4 green onions, sliced<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 325\u00b0F.<\/li>\n<li>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.<\/li>\n<li>Grease a large deep dish pie pan.<\/li>\n<li>Combine all ingredients in a bowl and whisk until well blended.<\/li>\n<li>Bake for about 30 to 40 minutes, until puffed and still ever so slightly jiggly in the center.<\/li>\n<li>Cool on a rack briefly, then serve them warm or at room temperature.<\/li>\n<\/ol>\n<p><em>Adapted from a Mark Bittman recipe<\/em><\/p>\n<hr \/>\n<h3><u><strong>Crustless Mock Crab Quiche<\/strong>\u00a0(dairy)<\/u><\/h3>\n<p>4 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 red bell pepper, cut into bite sized pieces<\/em><\/li>\n<li><em>2 Roma tomatoes, diced and drained<\/em><\/li>\n<li><em>4 green onions, sliced thin<\/em><\/li>\n<li><em>2 teaspoons olive oil<\/em><\/li>\n<li><em>1\u00bd cup mock crab meat, cut into bite sized pieces<\/em><\/li>\n<li><em>\u00be cup Monterey Jack or pepper jack cheese<\/em><\/li>\n<li><em>4 eggs<\/em><\/li>\n<li><em>1\u00bd cup milk or half and half<\/em><\/li>\n<li><em>1 teaspoon garlic salt<\/em><\/li>\n<li><em>\u00bc cup cracker or bread crumbs or potato chip crumbs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 375 \u00b0F.<\/li>\n<li>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.<\/li>\n<li>In a bowl combine the eggs and milk and whisk until combined.<\/li>\n<li>Grease a pie pan and place \u00bd 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.<\/li>\n<li>Bake for 30 to 45 minutes.<\/li>\n<li>Cool for at least 10 minutes before serving.<\/li>\n<\/ol>\n<p><em>Can be eaten warm or cold.<\/em><\/p>\n<hr \/>\n<h3><u><strong>Asparagus\u00a0and Salmon Quiche\u00a0<\/strong>(dairy)<\/u><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 eggs<\/em><\/li>\n<li><em>2 cups shredded provolone cheese<\/em><\/li>\n<li><em>1 cup chopped fresh asparagus<\/em><\/li>\n<li><em>1\u00a0(3 oz.) can salmon, drained and flaked<\/em><\/li>\n<li><em>1 onion, sliced thinly<\/em><\/li>\n<li><em>\u00bd cup sliced red bell pepper<\/em><\/li>\n<li><em>\u00bc cup sliced black olives<\/em><\/li>\n<li><em>1 Tablespoon chopped fresh dill or \u00bd Tablespoon dried<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>Ground pepper<\/em><\/li>\n<li><em>1 Tablespoon olive oil<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to\u00a0350\u00b0F.<\/li>\n<li>Grease a quiche pan.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Pour the mixture into the quiche pan and sprinkle the dill on top.<\/li>\n<li>Bake for 30 minutes or until set.<\/li>\n<li>Cool for 10 minutes before cutting.<\/li>\n<\/ol>\n<hr \/>\n<h3><u><strong>Artichoke Dip\u00a0Quiche<\/strong>\u00a0(dairy)<\/u><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 eggs<\/em><\/li>\n<li><em>6 oz. frozen spinach, thawed and drained<\/em><\/li>\n<li><em>1 can artichoke hearts (14 oz.), drained<\/em><\/li>\n<li><em>\u00bd cup cream or half and half cream<\/em><\/li>\n<li><em>\u00bc cup sour cream<\/em><\/li>\n<li><em>1 cup shredded mozzarella<\/em><\/li>\n<li><em>3 Tablespoon parmesan cheese (for topping)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Grease a deep dish pie pan.<\/li>\n<li>In a bowl combine all the ingredients (except the parmesan) and pour it into the prepared pie pan.<\/li>\n<li>Sprinkle the top with the parmesan.<\/li>\n<li>Bake for 30\u00a0to 40 minutes or until done.<\/li>\n<\/ol>\n<p><em>From my grandmothers cookbook<\/em><\/p>\n<p><i><b>Browse through the OU&#8217;s growing collection of nearly 3000 recipes by visiting: <a title=\"OU Kosher &amp; Holiday Recipes\" href=\"http:\/\/www.oukosher.org\/index.php\/consumer\/recipes\/C198\">OU Kosher &amp; Holiday Recipes<\/a><\/b><\/i><\/p>\n<hr \/>\n<p><em>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, kosher.com and the OU Shabbat Shalom Website. She is the author of the <a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a> (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen&#8217;s blog by clicking: <a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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<\/p>\n","protected":false},"author":53,"featured_media":51604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-13902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slice of Life, Break Fast - OU Life<\/title>\n<meta name=\"description\" content=\"Break fast recipes including Spinach Onion Feta Quiche, Swiss Whitefish Quiche, Corn Squash Gratin, Veggie Stacks, Mock Crab Quiche, Artichoke Dip Quiche\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice_of_life_break_fast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life, Break Fast - 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