As we enter into the nine days preceding Tisha B'Av, it is customary that dairy meals are served. The beginning of the Hebrew month of Av until the actual anniversary of the destruction of the Temple, is a period spent in ritual mourning. Summer vacation is toned down without music, swimming and BBQ's. It feels more about reflection and less about what's for dinner. Meat, reserved for festivities, is not for dinner.

A couple of thousand years removed, Tisha B'Av doesn't hold the same sense of urgency or disaster for all Jewish communities. For me, Yom Kippur is a more personal "me, myself and I" relationship with G-d. Tisha B'Av evokes a more collective energy of "us and we" in relationship with not only G-d but "them", a frequently changing cast of characters. Some Jews subscribe to a concrete Messianic redemption, others believe that fixing the world is our responsibility. In the spirit of the current buzz of compromise, my sense is it is by the grace of Hashem we redeem humanity. Tall order, probably goes down better eating dairy.

This is my version of a classic quiche. Again, have pie crust and you can fill it with anything. Here I use broccoli, onion and mushrooms with genuine Emmentaler Swiss Cheese. The cheese is more expensive than meat so I'm not sure if it fits the notion of food for mourning. But, I'm not a rabbi....

Ingredients:

1 8" or 9"  pie shell (see Perfect Pie Dough Recipe)

• 1 package Emmentaler Swiss cheese (about 6 ounces)
• 2 cups broccoli florets, blanched
• 2 cups thinly sliced onions (about 1 large or 2 medium onions)
• 2 cups sliced mushrooms (about 8 ounces)
• 5 eggs
• 1 cup 1/2 & 1/2 or whole milk
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• dash of nutmeg (optional)

Steps:

Make the Perfect Pie Dough recipe and form an 8" or 9" pie. Crimp the edges. Preheat the oven to 400'. I had to make 24 quiches so my photos show lots of pie crusts. Don't panic!

We want a pie shell that is 'blind baked', partially baked. Line the shell with a piece of foil. Fill with pie weights or beans reserved solely for this purpose. Bake at 400' until the crimped edge is lightly browned. Remove from the oven and set aside for 5 minutes before removing the pie weights. After 5 minutes, remove the pie weights. Return the pie shell to the oven and bake a few minutes just so the bottom of the crust is very lightly browned. Remove from the oven and set aside.

Meanwhile, saute the onions until very limp. When I make as many quiche as I'm making here, I use the oven to cook down the onions.

Saute the mushrooms until limp. You can add the mushrooms to the onions in the final minutes of cooking and cook them at the same time. Again, when I make a ton, I use a sheet pan in the oven.

I blanch the broccoli by putting the florets into boiling water just until the color brightens and just tender. Drain and toss into cold water. Drain well.

Put 1/2 the Swiss cheese into the bottom of the baked pie shell.

Fill the crust with the prepped vegetables.

Combine the milk, eggs, flour, salt, pepper and nutmeg if using. Whisk well and pour over vegetables into the pie shell.

Top with the remaining Swiss Cheese. Bake at 375' until golden brown and the center is firm. If the quiche browns too quickly, you can cover with foil and turn the heat down to 350'.

The quiche will be golden brown when baked. Great served warm or at room temperature. Refrigerate the leftovers. Microwave for a quick reheat (not in foil pan!)

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