CAISisterhood
AnnualCommunity Cookoff
2026QuicheCookoff Recipes
ArtTomJackFrittata
Submitted by: Talya
Oberfield
10eggs
2-3tbspmilk(optional)
~2cupsofMontereyJackcheese
1largetomato
Ingredients: 115ozcanofartichokes(quartered orwhole) Salt Pepper
Directions:
Preheatovento350degrees
Beattheeggsinalargemixingbowlwiththemilk(ifusing).
Gratethecheeseandmixintotheeggs.
Dicethetomatoandmixintotheeggs
Choptheartichokesandmixintotheeggs
Addsaltandpeppertotaste.
Pourinto9x13bakingdishor9"rounddish.
Bakeat350for1houroruntilfullycooked
Notes: Couldbemadewithacrusttobecomeamoretraditionalquiche
Therecipeisveryflexible,canbemadewithmoreorfeweggs,andmore orlessofalltheotheringredientstoo.
PerfectSpinachQuiche
Submitted by: DebbieLurie
Ingredients:
1boxfrozenspinachorbroccoli
1onionsautéed
1boxmushroomssautéed
16ozcottagecheese
Directions:
1/4cupParmesancheese
1/4cupseasonedbreadcrumbs
8ozshreddedmozzarella
4eggs
Cookfrozenspinachanddrainexcesswater.
Sautémushroomsandonions.
Mixallingredientstogether
Divideinto2piecrusts
Bakeat375for45minutes.
Recipefills2pieshells.
IncredibleVeganQuiche
Submitted by:
Ingredients:
Whole wheat pie crust
Olive oil
Onion
Garlic
Broccoli
Kale
Mushrooms
Sun-dried tomato
Directions:
DebbieArbit
Italian seasoning
Fennel seeds
Crushes red pepper flakes
Fresh basil
Tofu
Nutritional yeast
Apple cider vinegar
Salt & black pepper
Preheat oven to 375°F and place the pie crust on the counter at room temperature.
Heat oil in a skillet. Once hot, sauté onions, garlic, and ½ teaspoon of sea salt, stirring frequently, for 4-5 minutes or until the onion is translucent. Stir in the mushrooms and cook for 10 minutes. Then add the broccoli, kale, and sun-dried tomatoes. Sauté until the broccoli is fork tender but still bright green, about 8 minutes, stirring frequently and being careful not to overcook Season the vegetables with the Italian seasoning, fennel seed, crushed red pepper flakes, and fresh basil. Season to taste with sea salt.
Make the tofu filling by placing the tofu, nutritional yeast, vinegar or lemon, salt, and pepper into a blender or food processor and blend until smooth. Spoon the tofu mixture into the cooked veggies and gently stir to combine.
Lightly sprinkle flour onto your work surface. Place the pie crust on the flour and sprinkle it and the rolling pin with more flour. Roll out the pie crust gently into a 1/8inch thick circle. Carefully transfer the crust to a pie pan. Gently press the crust into the pan Crimp and trim the edges of the crust
Scoop the tofu and veggie mixture into the pie crust and level out the top gently with a silicone spatula. Bake the quiche in the preheated oven for 40 minutes. Cool the crust on a wire cooling rack for 10-15 minutes If needed, tent the quiche gently with aluminum foil to keep it warm while it rests.
Lox,Onions,Peppers,Mushroom, CheeseQuiche
Submitted by: NancyCaplan
Ingredients:
Onions, chopped
Green and Red Bell Peppers, chopped
Mushroom, chopped
Lox, cut into small pieces
Goat cheese
Eggs
Half and half
Salt & Pepper
Umami Spice
Nutmeg
Note:Use amounts according to how much you are making I generally use 3 eggs to 1 cup of 1/2 and 1/2, but you can use any proportions you want.
Directions:
Heat oven to 400 degrees. Caramelize onions in oil. Sauté peppers til soft and add mushrooms and umami spice. Cook til most liquid has escaped.
To prepare mixture, beat eggs and 1/2 and 1/2, salt, pepper, and nutmeg.
Spread onions in pan (or crust). Spread peppers and mushrooms over onions - without the liquid in the pan. Spread lox over it all
Generously put small chunks of goat cheese throughout. Pour in mixture so that all the items in the pan mix together.
Bake in oven at 400 for about 20 minutes. Reduce temp to 350 for another 25 minutes. Take out when slightly browned on top and not jiggly.
Mushroom,Onion,CheeseQuiche
Submitted by: MeeganGliner
Crust:
1¼cflour
8Tbs(1stick)butter,cutintoapproximately8-16pieces(makesureit’sextracold)
3-4Tbsicewater(putwaterintocupwithanicecubetogetitsupercold)
Usingafoodprocessor,pulsetheflourandbutteruntilitlookscrumbly.Addicewater.Run processoruntildoughcomestogetherandholdsfirmlywhenpressedwithyourfingers. Flourasiliconematorwaxpaper(andflourtherollingpin).Rolloutdoughtofitpansize. Pressintopanandcrimpedges.Refrigeratewhilepreheatingoven(atleast30min.)
Preheatovento350.
Blindbakethecrust:Usepieweights(onparchmentpaper)ontopofthecrust Bakefor10 minutes Removefromovenandremovetheweights
Whilecrustisrestingandbaking,makethefilling
Filling:
1pkgslicedmushrooms
1onion,lightlychopped
3clovesgarlic,minced
Dashofsalt&pepper
¼cdrywhitewine (optional)
8ozSwisscheese,grated
5eggs
1cmilkorcream
purpleonionslices (optional)
Directions:
Sauté mushrooms and onions until softened and lightly brown. Add garlic, salt, and pepper.
Optional: Deglaze the pan with ¼ c dry white wine. Once wine evaporates, transfer the filling to a bowl to cool.
Once filling has cooled to room temp, add Swiss cheese. Stir to combine. Add filling to crust after blind baking.
Blend eggs and milk or cream. Pour over the filling.
Optional: Slice a few purple onion slices. And lay on top of quiche to decorate before baking.
Return to oven. Bake for 45min-1hr, until light brown on top. Will be soft (but not jiggly and runny).
Store in fridge if not eating right away. Bring to room temp to serve. (Or return to oven for 10-15 min to serve warm.)
Zucchini,Mushroom,Tomato “Crustless”Quiche
Submitted by: SharonHammerman
Ingredients:
4-5largezucchinis,sliced
8ozslicedmushrooms
1cupchoppedonions
1canoftomatoorV-8juice
Directions:
18ozcanoffireroastedtomatoes gratedmozzarellacheeseasneeded salt,peppertotaste
Boilormicrowavezucchiniuntiltender.
Sauteonionsandmushroomsuntilsoftandgoldenbrown.
Spraythebottomofa9x13inchcasseroledish
Layerthezucchini,thentomatoesandthenonionmushroommixture
Finishwithacoveringofthegratedcheese.
Bakeat350degreesuntilthequicheissetandthecheeseformsa goldenbrowncrust.
PopeyeQuiche
Submitted by: Bernard
Levy
Crust:
6oz(11/2cups)plainFlour
Pinchofsalt
3ozmargarine
6tspwater(approx.)
Siftflour&saltintowidebowl.Cutfatintosmallknobsandaddtobowl.Withbothhands rubfatintotheflower,andafter2to3mintherewillbenolumpsleftandwillbecrumbly. Addwater,stirringwithroundbladedknifeuntilmixturebeginstosticktogether.Collect andkneadtogetherlightlyforafewsecondstogiveformsmoothdough.Letitrestfor15 min.Canbestoredinrefrigeratororusedimmediately.
Withdoughatroomtemp,sprinklealittleflouronboardortable&rolloutevenlyturningit occasionally.Usualthickness~1/8inchDonotpullorstretchit
Bakeatoventemp400to425F,(mark6-7gas)untilbakedthrough(dependsonfilling)15 to30+minutes.Canusegreaseproofpapertostore/rolloutdough(alsoona"greased" metalflan/caketray.Size~6-7inchflanringortop(11/2to2pintfruitpie)
Filling:
Directions:
Ifusingshortcrustpastry-makethisfirstand linethepanwithit
Preheatovento350F
Sauteonionandspinachforapprox5minin canolaoil
Beattheeggs
Mixallingredientstogetherfillpan(canlineit withshortcrustpastry
Bake30minuntilnicelybrowned(carefulnotto burn)-maytakealittlelongerforlarger quantity
Broccoli Cheese Pie
Submitted by: AlisonSmith
Ingredients:
20ozpkgfrozenchoppedbroccoli
4ozshreddedcheddarcheese3
eggs,beaten4tbspflour
Directions:
Boilbroccoli.
Mixallingredientstogether.
Pourintogreasedpieplate.
Bake35-40minutesat350degrees.
2tbspmincedonion,injar
2tbspmargarine
1tspsalt
Mom’sBroccoliQuiche
Submitted by: RachelTobin
Ingredients:
2 gluten-free pie crusts
8 eggs
1 ½ cups heavy cream
½ cup milk
2 ½ cups frozen broccoli
Directions:
Preheat the oven to 350 degrees.
½ onion
1 ½ cups mix of shredded cheese (mozzarella, cheddar, and Parmesan)
Salt, pepper, onion powder, and paprika, to taste
Prebake the crusts for 10-12 minutes and let them cool.
Sauté the broccoli and onion in a little bit of oil.
In a separate bowl whisk the eggs, cream, milk, and seasonings.
Assemble the pies with broccoli on the bottom, add the cheese, then the egg mixture on top.
Bake for 40-45 minutes.
Dairy-FreeCauliflowerQuiche
Submitted by: TalWolf
Ingredients:
1 small package frozen cauliflower florets, cooked and drained
3 eggs
3 Tbsp oil
3 Tbsp flour
½ cup of mayonnaise
1-2 tablespoons of onion soup mix
1 frozen pie shell
Directions:
Start with flour and add oil, eggs, mayo, and onion soup mix. Then add cauliflower. Pour on to pie shell.
Bake at 350 for 1 hour.