In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Find making a tempting quiche intimidating? DON'T!

By Emma Christensen

Herbed Mushroom Gruyere Quiche

http://www.JewishWorldReview.com | Making a good quiche is neither difficult nor labor intensive, and don't let anyone tell you otherwise. Stick to a basic ratio of eggs to milk and you can't go wrong. If ever in doubt, cheese will cover a multitude of sins.

Here's your math lesson for the day: A classic quiche starts as a mixture of one part egg to two parts milk. A standard large egg conveniently weighs about two ounces, and there are eight ounces in a cup, so a good rule of thumb for quiche is two eggs per cup of milk. This will make a fairly thin quiche, when of course we want an impressively thick one, so let's up our standard recipe to three eggs and a cup and a half of milk.

Poured into a pre-baked piecrust and cooked until just barely set in the middle, this will give you a quiche so silky and rich it will make you swoon. Guaranteed.


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You can also feel completely confident in adding any number of vegetables, meats or other ingredients to your quiche. Make sure they are cooked through and fairly dry, and then spread them inside the piecrust just before you pour in the egg mixture. Don't forget a generous handful of cheese.

Quiche is quite possibly one of the best foods on earth. Accept no imitations.


Serves : 8

  • 1 9-inch round pie dough

  • 1 teaspoon vegetable oil

  • 1/2 yellow onion, diced

  • 16 ounces cremini or baby bella mushrooms, thinly sliced

  • 1 1/2 teaspoon salt, divided

  • 2 cloves garlic, minced

  • 1/2 cup white wine

  • 3 large eggs

  • 1 cup milk, whole or 2 percent

  • 1/2 cup heavy cream

  • 1 1/2 teaspoons fresh thyme, minced

  • 2 cups (6 ounces) grated gruyere cheese

Line the bottom of a 9-inch cake pan with parchment and spray the sides with nonstick cooking spray. Roll out the pie dough to 1/4-inch thickness and fit it into the cake pan. Cut away any excess dough and reserve the trimmings to fill in any cracks that form during baking. Freeze the crust for 30 minutes.

Heat the oven to 350 F. Line the chilled pie crust with parchment and fill it with pie weights or dry beans. Blind-bake the crust for 20 minutes. Remove the pie weights and the parchment, and use the reserved dough to patch any cracks that have formed. Bake for another 10 minutes until the crust is golden. Set the piecrust aside to cool.

Heat a teaspoon of oil in a large skillet over medium-high heat. Cook the onions until they have softened and just start to turn golden, 5-7 minutes. Add the mushrooms and 1/2 teaspoon of salt. Cook until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms begin to turn golden, 8-10 minutes. Stir in the garlic and cook until fragrant, 30 seconds.

Pour the wine over the vegetables and scrape the brown bits from the bottom of the pan as it bubbles. Continue cooking until most of the wine has evaporated. Set the vegetables aside to cool.

Whisk the eggs together in a small bowl. Add the milk, cream, thyme and remaining teaspoon of salt. Whisk briskly until all the ingredients are combined and the liquid becomes frothy.

To assemble the quiche, sprinkle half of the cheese on the bottom of the pie. Spoon the mushroom mixture over top and sprinkle with the remaining cup of cheese. Pour the egg mixture over everything. (If the eggs have been sitting for a while, whisk them so they become frothy again.)

Set the quiche on a baking sheet and put it in the oven. Bake for 30-40 minutes, until the edges are set but the quiche still jiggles in the middle.

Cool for at least 20 minutes before serving, though the quiche is even better if allowed to cool completely. Serve warm, room temperature or cold. Leftovers will keep refrigerated for up to a week.

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© 2012, Emma Christensen. Distributed by Tribune Media Services Inc.