Just the other day, I participated in this fantastic Hamentaschen contest. I spent the early evening hours rolling out dough and shaping hamentaschen – over and over and over. So you could understand that I will not be hanging out with any rolling pins for the next long while. It was a fun day though, and the Hamentaschen were fantastic. I went the untraditional route with a caramelized onion, mushroom, garlic, thyme and gruyere filling. It just so happens that I over prepared. I made about twice the filling than was necessary. Oops. After brainstorming a bit, I decided to make a quiche with some of the leftover filling. Easy enough. But there’s that pesky rolling pin involved with quiche. I don’t like buying prepared crusts. I decided to put together an easy almond crust. It’s gluten free and also kosher for Passover. Perfect timing. This came together very quickly and I will definitely be making this again for Pesach.
For the filling, heat up the butter and olive oil in a pan. Add in the onions, garlic and mushrooms. Cook for a few minutes and let the liquid from the mushrooms evaporate. Add in the spices and turn heat down to medium low. Cook for around 20 minutes and let everything caramelize. Once done, set the pan aside.
Bake the crust for 10-13 minutes. Remove from the oven.
Serve quiche with a nice and hearty salad or a warm bowl of soup. Enjoy!
About Hindy Garfinkel