Aug 30, 2018

Round and Round

Some people are under the misconception that challah baking is a time consuming, messy job.  On the contrary, with today’s heavy duty mixers, handy gadgets and easily cleaned pans, challah baking is simpler than, say, cheesecake.  It certainly is a lot more foolproof!

We love Fleishman’s Instant Yeast for its ease of use and convenience, no need to activate—simply add to the flour.

5 pounds hi gluten flour, bakery flour or bread flour
3 heaping tablespoons instant yeast

3/4 cup sugar
5 cups warm water
3 extra-large eggs or 4 large eggs
3/4 cup canola or vegetable oil
3 tablespoons kosher salt

2 eggs, beaten

sesame or poppy seeds

Sift the flour into your mixer bowl. Add the instant yeast and sugar. Stir to combine.   Add eggs and oil.  Add the water and add the salt last.    Mix at medium speed for 10-12 minutes. 

Remove dough from the mixer bowl and allow to proof (rise) in a large bowl covered with plastic wrap for 45 minutes.  Take “challah.”

Divide dough into 5 equal parts.  To be really precise, you can weigh each piece on a scale and check that they are equal.

Using one of the 5 pieces, divide it into 6 equal pieces.  Knead each piece lightly and roll into a strand approximately 6 inches long.  Place all 6 strands on Silpat or lightly floured counter top.  Pinch all the strands together at the top.  Use our easy to follow braiding method to braid six strands. 

Divide dough into 5 equal parts. Working with one part, divide it into 6 equal pieces, rolling out each into an 8-10 inch strand.  Place two strands 2 inches apart, side by side horizontally across your work surface.  Place the second two strands lengthwise over the first two, approximately 2 inches apart.      

Next, place the fifth strand in the width, over all the previously placed pieces, centered between strands 1 and 2.  Place the last strand vertically on top of and perpendicular to the fifth, centered between the third and fourth strands.  It should look like a plus sign lying on top of a tic-tac-toe grid.  See photos 

Starting with any corner, lift 3 strands without stretching the dough, and braid 3-4 times until you reach the end of the strands.  For example: braid strands 5, 1, and 3 in the upper left corner.  Move to the next closest three strands and braid once again.  Repeat with the next three strands and again with the remaining three strands.   Tuck the ends of each braid underneath the challah.              

Grease and flour a 3” deep by 7” round baking pan.  Place challah in the pan and repeat braiding instructions for each of the remaining 4 pieces of dough. 

Allow to rise 30 minutes and brush lightly with egg wash.  Sprinkle sesame or poppy seeds to your taste.  Turn on your oven to 450 degrees and immediately place the challahs inside.  During the time that it takes the oven to warm the challah will continue to rise.  After 15 minutes, lower temperature to 350 degrees and bake 45 minutes longer. 

If you are baking in advance always store your challahs in an airtight bag before freezing.  We like 2 gallon zipper bags or freezer bags.  Shopping bags, even doubled, will not prevent freezer burn or odors from being absorbed by the challah.  To reheat frozen challah heat the oven to 350 degrees, turn off the oven and place the challahs inside.  They’ll defrost and warm in about 30 minutes without drying out.  Storing the challah in paper bags on Shabbos will keep the crusts crispy until the last piece is eaten.


Aug 23, 2018

Honey Do

It’s honey season!

Remember when your grandmother told you to put honey in your tea to treat your cold and sore throat?  Guess what, she knows what she is taking about!  Honey contains antimicrobial agents making it an excellent treatment for aching throats as well as an infection preventative for minor burns and scrapes.  Honey was the most used medicine in ancient Egypt; more than 500 known remedies were honey-based.

During the month of Tishrei alone, 1400 tons of honey will be consumed in Eretz Yisrael. This honey is produced in about 100,000 hives throughout the country.

Another interesting fact—honey never spoils! It can be stored at room temperature, in the heat or in the cold—it will never go bad. It may get cloudy in cold weather or refrigeration but it’s perfectly fine to use.

Honey contains a wide array of vitamins, minerals, amino acids, and antioxidants.  It is rich in carbohydrates and makes for a healthy energy booster.  Honey also contains niacin, riboflavin, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium and zinc, so don’t keep it just for dipping your apples. Use it in one of these delicious recipes for the upcoming yomim tovim.

1 tablespoon light olive oil

4 cups carrots, sliced

1/4 cup honey

1/2 cup chicken broth

1/2 cup orange juice

1/2 teaspoon grated orange zest

1 teaspoon kosher salt

Freshly ground pepper

In large skillet over medium-high heat oil; add carrots and sauté for several minutes.

Add honey, broth, orange juice and orange zest. Reduce heat to medium-low and simmer until carrots are cooked and liquid is thick. Season with salt and pepper.

These crunchy chickpeas are great for a snack on erev yom tov or any old time!

For Chickpea Mixture:

1 (16 oz.) can chickpeas

2 teaspoons light oil

½ teaspoon kosher salt

For Honey Mixture:

2 tablespoons honey

1/2 teaspoon poppy seeds

1/2 teaspoon sesame seeds

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cracked black pepper

Preheat conventional oven to 400°F.

Drain the chickpeas in a colander and thoroughly rinse with cold water to remove the can liquid from chickpeas. Completely pat dry the rinsed chickpeas. Place the dried chickpeas in a mixing bowl. Add oil and salt, and toss to evenly combine.  

Place the chickpeas on a foil-lined sheet pan, spreading the chickpeas out evenly across the pan. Bake for approximately 30 minutes, pausing to shake the pan from time to time to evenly cook the chickpeas. 

Remove the baked chickpeas from the oven and place in a mixing bowl.

Immediately add the honey to the baked chickpeas and stir with a spoon to coat. Add the poppy seeds, white sesame seeds, garlic powder, onion powder and pepper to the chickpeas, then stir to evenly combine.

Immediately place the seasoned chickpeas back on sheet pan and bake, for approximately 10 more minutes. Remove from oven and allow chickpeas to cool to room temperature.

You can cut the vegetables before yom tov and store in an airtight container then roast on yom tov. Alternately you can prepare this dish entirely and reheat for a few minutes before serving.

1 lb. beets, peeled

1 lb. sweet potatoes, peeled

3 large carrots, peeled

2 tablespoons olive oil

1 teaspoon kosher salt or to taste

1/4 cup honey

1 tablespoon apple cider vinegar

Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that are about 1/4 inch thick.

Put vegetables in a bowl and add remaining ingredients and toss to coat. 

Put the vegetables in a single layer on two baking sheets and bake for 20 minutes. 

Remove from oven and flip vegetables. Put back in the oven and bake an additional 10-15 minutes until caramelized. 

Aug 16, 2018

Gotta Frittata

Summer Sunday mornings find many preparing brunch for a crowd. While French toast and omelets remain classic brunch fare, you may be ready for something a little different.

A frittata is similar to an omelet but never folded. It is usually made with more eggs than an omelet and can feed more than one person. Frittatas often include herbs, vegetables and cheese. They are similar to quiche as well but never have a crust making them lighter in calories. Frittatas are versatile because you can easily swap add-ins to create exciting new flavors any time.

Enjoy this pretty and delicious dish with your family this week. 
1 tablespoon butter, melted
1 cup shredded cheddar cheese, divided
2 scallions, checked and chopped
10 ounces fresh asparagus or frozen, thawed
6 eggs
½  cup milk
½  cup flour
1/2 teaspoon baking powder
1 small onion, chopped

½ a red bell pepper, diced
1/4 teaspoon freshly ground black pepper

prepare the frittata:
 Preheat oven to 375 degrees.  Grease a glass pie plate or 9” round pan with butter.  Mix 1/2 cup cheese with the chopped scallions and set aside.
 In a medium saucepan, boil asparagus in salted water for 2-3 minutes, until bright green. Drain well, cool and pat dry.  If using frozen, thaw and pat dry.
 In a large bowl, beat eggs until frothy using a whisk.  Add milk and continue mixing.  Stir in flour and baking powder. Add asparagus, diced peppers and onions and mix until well combined.  Season to taste with pepper.
 Pour into prepared pan and bake for 35 minutes.   Remove from oven and allow it to cool.  (Up to this point, the frittata can be prepared in advance.)
 Preheat broiler or turn up oven temperature to 500 degrees F.  Sprinkle with cheese and scallion mixture.  Place pan in broiler or oven for a few minutes until cheese melts.  Serve immediately.  Serves 6

Feel free to switch the vegetables to your favorites like broccoli, peppers or squash

6 large eggs

1/4 cup heavy cream

1 teaspoon kosher salt, divided

2 teaspoons light olive oil

2 small Yukon gold potatoes, peeled and thinly sliced

1/4 teaspoon freshly ground black pepper

2 cups (2 ounces) fresh baby spinach

2 cloves garlic, minced

1 cup shredded cheese, such as mozerella or cheddar

Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.

Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl. Set aside.

Heat oil in a 10”-12” cast iron skillet and add potatoes. Season with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4 to 6 minutes or until tender and lightly browned.

Pile the spinach into the pan with the garlic, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts.

Add the cheese. Spread the vegetables into an even layer, flattening in the pan. Sprinkle the cheese on top and let it just start to melt.

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.

Aug 9, 2018

Smoke Signal


No, we are not, G-d forbid, advocating smoking, unless, of course, we’re talking barbecue smoking!  Barbecue enthusiasts will tell you that the quick-cook methods most of us use on a grill is not true barbecue.  Real, old-fashioned barbecue relies on time and smoke to achieve authentic flavor. 

Smoke is the ancient and time-honored way to add flavor to anything you can cook. In ancient times, smoke was used to preserve meat for long periods of time. There are records of food being wrapped in leaves and buried in shallow pits filled with smoking coals to cook.  The enclosed cooking pit held heat and allowed foods to be completely cooked through.

Today we mostly use smoke to enhance the flavor of meats. Now don’t run out to the local lumber yard and pick up some scrap wood. Though you might luck out and get something good, the wood for smoking meat must be selected very carefully.

Wood can be used to enhance flavor on both charcoal and gas grills.  Grilling wood is available in a variety of forms.  Planks, sheets, chips, and chunks will all create different levels of smoky intensity. 

When using wood chips or chunks you want them to stay moist and not burn up too quickly. This creates intense bursts of smoke that can make food bitter. By soaking wood in water for about 30 minutes you can slow down the combustion and lengthen the time in which the smoke is created.  Planks need to soak for 1 hour to allow moisture to permeate completely.  Make sure you let the wood drip dry for a few minutes before you add it to the fire. The wood should be moist, not dripping wet. 

Cedar wood sheets are great when you are cooking a variety of foods—some you want to smoke and others you don’t. Wrap fish fillets, chicken cutlets or small steaks in cedar sheets to infuse them with delicious smoky flavor.

When using a gas grill it’s best to put presoaked wood chips in a smoker box under the grate. This keeps your grill from filling up with ash and clogging the burners. Get the wood close to the heat. You need the heat to smolder the wood and this means a pretty high heat. If you are using a charcoal grill you can either put the wood directly on the coals (once they’ve heated up) or place them in a smoker box as well. Experiment and find out what works best for you.

1/4 cup kosher salt

1/4 cup brown sugar

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons smoked paprika

2 tablespoons chili powder or cayenne pepper

1 tablespoon freshly ground black pepper

1 (4-5 pound) beef brisket

3 cups oak or hickory wood chips, soaked in water for 30 minutes, drained

1 cup apple juice

1 1/2 cups your favorite BBQ sauce, for serving

Special equipment: spray bottle for apple juice

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the grill ready.

If using a gas grill preheat to high.  Turn off half the burners and wipe down the grates with oil.

If using a charcoal grill, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.

When the grill has reached 200 to 225 degrees F, place the chips in a smoker box and place it under the grate. Put the brisket on the side with no coals or flame and close the lid.

Maintain a 200 to 225 degree F cooking temperature inside the grill. If you are using a charcoal grill add coals every 2 hours or as needed.  Spray the brisket with apple juice every 2 hours. Try not to lift the lid of the grill at any other time.

After 3 hours the brisket should have an internal temperature of 165 to 170 degrees F on an instant read meat thermometer.  Remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill and cook about another hour or until temperature reaches 190 degrees F. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.

Aug 2, 2018

Mex it Up

Summertime grilling lends itself to a variety of exciting flavors by just changing up the seasonings and spices used in your marinade. Bright Mexican chicken and beef dishes are easy to recreate on your barbecue with condiments you already have in your pantry. Nowadays you can even serve them parve “sour cream” just like authentic Mexican cuisine.

For the chicken:

1 teaspoon kosher salt

1 teaspoon chili powder or cayenne pepper

3 cloves garlic, crushed

2 teaspoons dried oregano

¼ teaspoon ground cinnamon

2 tablespoons light olive oil

1⁄4 cup fresh lime juice

2 pounds chicken breasts

For the Pico de Gallo:

6 plum tomatoes, finely diced

1 jalapeno, seeded or not, diced fine

1/2 bunch cilantro or parsley leaves, checked and chopped

juice of 1 lime

1/2 teaspoon kosher salt

For assembly

Warm tortillas or wraps

Diced avocado

3 tablespoons cilantro or parsley checked and chopped

Hot sauce

Parve sour cream like Wayfare, optional

Combine salt and spices with the oil and juice in a Ziploc bag for the marinade.  Marinate chicken in mixture for at least 2 hours.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro or parsley, lime juice, and salt. Stir it together and set it aside.
Preheat grill to medium high heat.

Drain chicken well and grill for 5-6 minutes per side or until done. Remove from grill and allow to rest 5 minutes. Slice into strips. Place chicken strips, diced avocado and pico de gallo on a tortilla. Sprinkle with cilantro or parsley. Drizzle with hot sauce and a dollop of parve sour cream. Fold up and serve.

For the marinade & meat:

1 orange, juiced

2 limes, juiced

4 tablespoons olive oil

2 garlic cloves, roughly chopped

3 sweet pickled peppers or hot peppers

3 tablespoon roughly chopped fresh cilantro leaves

1 teaspoon ground cumin

1 teaspoon salt

2 1/4 pounds skirt steak, cut into 8-inch pieces

For assembly:

Salt and pepper

2 red bell peppers, thinly sliced

1 large onion, thinly sliced

Light olive oil

12 flour tortillas, warm

For the guacamole:

5 ripe Hass avocados

3 to 4 limes, juiced

1/2 small onion, chopped

1 small garlic clove, minced

1 jalapeno, seeded and chopped

Kosher salt and freshly ground black pepper

Good quality store bought salsa

Combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef

Drain the marinade from the beef. Lightly oil the grill grate. Season liberally with salt and freshly ground black pepper. Grill the steak over medium-high heat and cook for 5-6 minutes on each side and then transfer to a cutting board and let rest.

Toss the bell peppers and onions with a little olive oil. Grill onions and peppers for 7 to 8 minutes until the vegetables are just barely limp.

Prepare guacamole: With a tablespoon, scoop out the avocado flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together.

Heat up the tortillas. Turn on one burner to a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred, wrap in a towel to keep warm. Repeat until you have warmed all of your tortillas.

To serve:

Thinly slice the steak against the grain on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.

Happy grilling!

Jul 26, 2018

Gourmet Grilling

If you turn up your nose at the thought of grilling hot dogs and burgers but don’t want to be left out of the barbecue fun we’ve got some upscale options for you. Colorful ingredient salads that include grilled components allow you to enjoy the grilling experience while maintaining your food standards.

For the vinaigrette:

1/4 cup white wine vinegar

2 tablespoons Dijon or whole grain mustard

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil, plus more if needed

For the grape salad:

Canola oil

2 jalapeno chili peppers

Kosher salt and freshly ground black pepper

2 cups green seedless grapes, roughly chopped

2 cups red seedless grapes, roughly chopped

2 to 3 tablespoons white wine vinegar

2 to 3 tablespoons extra-virgin olive oil

For the chicken:

3/4 cup apricot jam

3 tablespoons white wine vinegar

4 (6-ounce) boneless, skinless chicken breasts, pounded thin

Canola oil

Salt and freshly ground black pepper

1 teaspoon dried thyme

1 package baby greens

1/2 cup sliced almonds, lightly toasted

Prepare the vinaigrette:

Whisk the vinegar, mustard and salt and pepper, to taste, in a bowl. Slowly whisk in the olive oil and until emulsified.

For the grape salad:

Heat the grill to medium hot.  

Brush the chilies with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, vinegar and olive oil. Season with salt and pepper. .

Prepare the chicken:

Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.

Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 3 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove and allow to rest 5 minutes. Slice into 4-5 slices, keeping the pieces together.

To serve, divide baby greens among 4 plates; add a chicken cutlet. Add some of the grape salad, and finally the almonds. Drizzle with the vinaigrette.

For the grilled steak

2 pounds oyster steak

1/4 cup red wine vinegar

1/2 cup olive oil, divided

2 tablespoons crushed garlic

1 tablespoon soy sauce

2 teaspoons Dijon or yellow mustard

1 teaspoon freshly ground black pepper

2 teaspoons paprika

1 teaspoon kosher salt

1 teaspoon onion powder

1/8 teaspoon cayenne pepper

½ teaspoon dried oregano


For the dressing:

1 cup mayonnaise

2 teaspoons Dijon or yellow mustard

½ teaspoon sugar

1 clove garlic, crushed

¼ cup water

 For the croutons:

12 (1/4-inch-thick) slices French bread (from 1 loaf)

½ teaspoon paprika

½ teaspoon kosher salt

½ teaspoon onion powder

¼ teaspoon cayenne pepper

2 bags romaine hearts

Prepare the steak:

Place the meat in a shallow non-reactive dish or zippered plastic bag. Combine the red wine vinegar, 1/4 cup of the olive oil, garlic, soy sauce, mustard and spices in a mixing bowl and whisk to combine. Pour marinade over the meat, stirring to coat the meat well with the marinade. Cover with and refrigerate for at least 1 hour and up to overnight, turning meat occasionally.

Prepare the croutons:

This salad uses slices of French bread as croutons instead of cubes for unusual presentation—we think you’ll like the look.

Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet and lightly brush both sides with the remaining 1/4 cup of olive oil. Stir together spices in a small bowl and sprinkle bread slices. Bake for 8 minutes, or until light golden brown. Remove from the oven and allow to cool. Set aside.

Grill the meat:

Preheat grill to high. Grease the grill grate with an oil-dampened paper towel. Wipe the marinade off the meat and place on the grill. Sear one side and continue to cook until meat is easily removed from the grill. Flip and cook the other side, approximately 8-9 minutes on each side. Remove from the grill and set aside on a plate while you assemble the salads.

Place the lettuce in a large bowl and toss with the dressing to taste. Divide the salad among 6 large salad plates.  Slice steak across the grain and place several slices on each plate. Garnish each salad with 2 croutons. Serve immediately.

Jul 19, 2018

Quintessential Quiche

Need ideas for “ausfast?”  Nothing is simpler or more delicious than quiche, especially when you use a homemade crust. True, ready-to-use pie crusts are convenient but try our tender flaky crust and you will be hooked.

Our crust recipe makes 2, use one now and keep the second in the freezer.

Makes two crusts—keep one ready in the freezer!

2 1/2 cups flour, plus more for rolling

1 teaspoon kosher salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cut into pieces

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed.  If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.

Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.

Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.

1 tablespoon vegetable oil

3 portabella mushrooms, diced

½ Vidalia onion, diced

1 cup whole milk or heavy cream

10 ounces frozen chopped spinach, thawed, squeezed to drain

3 egg whites

2 eggs

½ teaspoon kosher salt

Freshly ground pepper to taste

1 cup shredded mozzarella cheese

½ cup Cheddar cheese, shredded

½ cup feta cheese, crumbled

1/4 teaspoon dried parsley leaves

Preheat oven to 350°F.

Make 1 pie crust in 9-inch glass pie plate as directed above. Using fork, poke holes in the base all over and bake 15 minutes. Remove from oven.

Meanwhile in medium skillet, heat oil. Add mushrooms and onions; cook over medium-high heat until soft, about 4 to 5 minutes. Cool slightly.

In medium bowl, combine milk, spinach, egg whites, eggs, salt and pepper; stir until all ingredients are well combined.

Stir in mozzarella and cheddar cheese and cooled mushrooms mixture. Pour egg mixture into pie shell. Sprinkle feta cheese over top. Bake 35 to 40 minutes or until center is puffed and light golden brown. Cool 10 minutes and serve.


2-3 tablespoons olive oil

1 large eggplant, peeled and cubed (3/4-inch)

2 leeks, chopped

2-3 cloves garlic, minced

3 eggs, beaten

1 cup milk

1 cup shredded mozzarella

1/2 cup heavy cream

1/4 teaspoon nutmeg

Kosher salt and pepper, to taste

Preheat oven to 350 F and prepare quiche crust as directed above. Bake 15 minutes.

Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook eggplant until softened, 8-9 minutes.

Add leeks and garlic, and cook until translucent and fragrant, stirring occasionally. 5-7 minutes.

Season with salt and pepper. Set aside.

In a medium bowl, mix heavy cream and milk with beaten eggs, and add nutmeg and a pinch of salt.

Spread vegetables out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses.

Place in oven and bake for 35-40 minutes, or until crust is golden brown and cheese is bubbly.

Let cool 10 minutes and serve warm.