egg Archives - Jewish Moms & Crafters https://jewish.momsandcrafters.com/ingredient/egg/ Inspiring Jewish Motherhood Thu, 12 Jan 2023 20:49:05 +0000 en-US hourly 1 https://jewish.momsandcrafters.com/wp-content/uploads/2026/02/cropped-Jewish-candle-icon-32x32.png egg Archives - Jewish Moms & Crafters https://jewish.momsandcrafters.com/ingredient/egg/ 32 32 Mushroom Medley Muenster Quiche https://jewish.momsandcrafters.com/recipe/mushroom-medley-quiche/ https://jewish.momsandcrafters.com/recipe/mushroom-medley-quiche/#respond Wed, 16 May 2018 02:43:56 +0000 https://jewish.momsandcrafters.com/?post_type=recipe&p=2161 If you’re looking for a delicious side dish to a dairy Shavuot meal, this Mushroom Medley Muenster Quiche is the perfect thing. It is full of flavor, and will complement a light salmon dish really well; make sure to add it to your Shavuot menu! Disclosure: this post contains commissioned links and images.      Scroll...

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]]> If you’re looking for a delicious side dish to a dairy Shavuot meal, this Mushroom Medley Muenster Quiche is the perfect thing. It is full of flavor, and will complement a light salmon dish really well; make sure to add it to your Shavuot menu! Disclosure: this post contains commissioned links and images. 

 

Mushroom Medley Muenster Quiche

 

Scroll to the end of this page to get the printable Mushroom Medley Muenster Quiche recipe. 

 

When I got married, a wonderful friend of mine gifted me a binder full of tried and true recipes- her recipes, her mother’s, my mother’s, etc. In the dairy section was a recipe for mushroom quiche. I’m actually not the biggest fan of mushrooms, but I do like them in two types of dishes- quiche, as I discovered when I tried her recipe, and soups.

 

I was such a novice when I first started cooking that when I saw the recipe called for a pie crust, I baked the quiche in a graham cracker crust. I had no idea there were frozen pie crusts for savory dishes!

 

Over the year, as I fell in love with cooking (and eventually baking!) I tweaked her recipe and made it my own. The original called for canned mushrooms; in this Mushroom Medley Muenster Quiche, as the title hints, I use three types of mushrooms, slowly sauteed for maximum flavor.

 

Mushroom Medley Muenster Quiche

 

 

Ingredients for Mushroom Medley Muenster Quiche

 

  • 9″ deep dish frozen pie crust
  • oil for sauteeing, about 1/2 TBSP
  • 1 white onion, diced
  • 4 – 6 oz white button mushrooms, thinly sliced
  • 4 – 6 oz shiitake mushrooms, thinly sliced
  • 4 – 6 oz crimini mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 3/4 cup heavy cream
  • 1 egg
  • 2 egg whites
  • 1/4 cup all purpose flour
  • 4 oz muenster cheese, shredded
  • 1 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 1 tsp dried thyme

 

 

How to make Mushroom Medley Muenster Quiche

 

  1. Preheat your oven to 350 F.
  2. Using a fork, prick small holes into the frozen pie crust. Place in oven for 10 minutes. When done, remove from oven and let cool.
  3. Meanwhile, heat oil in a large frying pan. Saute onion for 5-7 minutes, until translucent.
  4. Add mushrooms to pan. On medium-low heat, saute mushrooms, stirring occasionally until mushrooms have reduced in size and darkened in color. This will take between 10 and 20 minutes.
  5. Add garlic to pan and saute for an additional minute or two.
  6. Set mushroom mixture aside and let cool.
  7. In a small bowl, combine heavy cream, egg, egg whites, flour, muenster cheese, salt, and pepper. Mix well.
  8. Set the pie crust on top of a baking sheet in case of leaks.
  9. Pour mushroom mixture into pie crust.
  10. Pour cheese mixture over the mushrooms. Sprinkle with thyme.
  11. Bake at 350 F for 40 minutes or until golden brown and top is set.
  12. Remove from oven and let cool slightly before slicing so the inside has a chance to firm up.

 

This Mushroom Medley Muenster Quiche freezes very well in an airtight bag. Reheat directly in oven. 

 

Mushroom Medley Muenster Quiche

Mushroom Medley Muenster Quiche
This flavorful Mushroom Medley Quiche is the perfect addition to a dairy meal.
Servings6-8 people
Ingredients
Instructions
  1. Preheat your oven to 350 F.
  2. Using a fork, prick small holes into the frozen pie crust. Place in oven for 10 minutes. When done, remove from oven and let cool.
  3. Meanwhile, heat oil in a large frying pan. Saute onion for 5-7 minutes, until translucent.
  4. Add mushrooms to pan. On medium-low heat, saute mushrooms, stirring occasionally until mushrooms have reduced in size and darkened in color. This will take between 10 and 20 minutes. 
  5. Add garlic to pan and saute for an additional minute or two. 
  6. Set mushroom mixture aside and let cool.
  7. In a small bowl, combine heavy cream, egg, egg whites, flour, muenster cheese, salt, and pepper. Mix well. 
  8. Set the pie crust on top of a baking sheet in case of leaks.
  9. Pour mushroom mixture into pie crust.
  10. Pour cheese mixture over the mushrooms. Sprinkle with thyme.
  11. Bake at 350 F for 40 minutes or until golden brown and top is set. 
  12. Remove from oven and let cool slightly before slicing so the inside has a chance to firm up.

The post Mushroom Medley Muenster Quiche appeared first on Jewish Moms & Crafters.

]]> https://jewish.momsandcrafters.com/recipe/mushroom-medley-quiche/feed/ 0 Sticky Pastrami Twists https://jewish.momsandcrafters.com/recipe/sticky-pastrami-twists/ https://jewish.momsandcrafters.com/recipe/sticky-pastrami-twists/#respond Sun, 04 Feb 2018 22:26:41 +0000 https://jewish.momsandcrafters.com/?post_type=recipe&p=1614 I’m a big fan of deli meats, but not such a big fan of deli roll. I’ve always preferred a more individual, tastier version of a deli roll, to make for easier plating, and (some) portion control. When I’m really feeling adventurous, I like to make these delicious, sticky pastrami twists, that have just a...

The post Sticky Pastrami Twists appeared first on Jewish Moms & Crafters.

]]> I’m a big fan of deli meats, but not such a big fan of deli roll. I’ve always preferred a more individual, tastier version of a deli roll, to make for easier plating, and (some) portion control. When I’m really feeling adventurous, I like to make these delicious, sticky pastrami twists, that have just a hint of sweetness to them. Disclosure: this post contains commissioned links.

 

These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu

 

These Sticky Pastrami Twists are easy to make, and addictive; you have been warned. It’s hard to stop eating them.

 

I used super basic ingredients that I already have at home, like duck sauce, mustard and honey. I’m not the biggest fan of using duck sauce when I cook in general, and 1 jar lasts a really long time in my fridge, but it’s definitely a good thing to use on these yummy twists.

 

The reason I put pastrami in these twists is because it’s the form of cold cuts I like most. However, this will work well with most other deli meats, if not better. Sliced pastrami is thin and delicate, and it can be difficult to work with in this manner. Beef fry (facon) or corned beef does work better with these twists, but I still choose pastrami because I know my family enjoys it.

 

If you want to make this sticky pastrami twists even sweeter and stickier, instead of using egg wash on the pastry, take 1 Tablespoon of duck sauce and use that as your coating. It adds great flavor and color!

 

These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu

 

 

What you need to make Sticky Pastrami Twists

 

 

[show_boutique_widget id=”687620″]

Sticky Pastrami Twists

 

(For the printable version, scroll to the end of this post.)

 

Ingredients:

 

1 sheet puff pastry dough, thawed

3/4 C duck sauce

1 Tbsp mustard

6 oz sliced pastrami (or deli meat of your choice)

1 egg, beaten

1 tsp honey

Sesame seeds, optional

 

How to make Sticky Pastrami Twists:

 

 1. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
2. Roll out thawed pastry dough on a floured/nonstick surface until it is about 1/4″ thick.
These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu
3. With a sharp knife, slice your dough vertically into 1″ strips.
These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu
4. Slice all the strips horizontally so that you have two rows of approximately 10 strips each.
5. Combine the duck sauce and mustard in a bowl and mix well.
6. Using your silicone basting brush, liberally coat the pastry strips with the duck sauce mixture.
These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu
7. Working with one piece of dough at a time, place a slice of pastrami over a slice of dough, and align it so that it doesn’t overlap. You may need to trim either the dough or the pastrami.
8. Holding both ends of one layered strip taut, twist both ends at the same time until a full twist forms. Place gently onto prepared baking sheet.
9. Repeat until all twists are completed.
These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu
10. In a small bowl, combine beaten egg with honey and whisk.
11. Brush egg mixture onto the twists, only onto the exposed parts of the pastry dough.
12. If using sesame seeds, sprinkle them onto the dough parts of the pastrami twists.
13. Bake uncovered at 350 degrees for 25-30 minutes, or until golden brown.

 

These sticky pastrami twists are delicious and addictive! They'll make a great addition to any meal, and everyone will want more of these sticky pastrami twists. #ShabbatMenu

 

These Sticky Pastrami Twists are the perfect side dish for a Shabbos meal. They stay well in the fridge for a couple of days; heat up uncovered so the dough stays crispy!

 

 

Sticky Pastrami Twists
These Sticky Pastrami Twists are delicious and addictive.
Servings20 twists
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
  2. Roll out defrosted puff pastry dough on a floured or non-stick surface until it is 1/4" thick.
  3. With a sharp knife, slice your dough vertically into 1" strips.
  4. Slice all the strips horizontally so that you have two rows of 10 strips each.
  5. Combine the duck sauce and mustard in a bowl. Mix well.
  6. Using your silicone basting brush, liberally coat the pastry dough with the duck sauce mixture.
  7. Working with one or two pieces of dough at a time, place a slice of pastrami over a slice of dough and align it so that it doesn't overlap. You may need to trim the dough or the pastrami.
  8. Holding both ends of one dough/pastrami layered slice taut, twist both ends at the same time until the full slice is twisted. Place gently onto prepared baking sheet.
  9. Repeat until all twists are completed.
  10. In a small bowl, combine beaten egg with honey and whisk.
  11. Brush egg and honey mixture onto the twists, only onto the exposed parts of pastry dough.
  12. If you are using sesame seeds, sprinkle them onto the exposed parts of pastry dough.
  13. Bake uncovered at 350 degrees for 25-30 minutes, or until golden brown.

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