Broccoli (frozen or fresh)
Spinach (frozen or fresh)
2 tablespoons mayo
salt and pepper to taste
1 tablespoon of onion soup mix
a hanful of cornflake crumbs for the topping
Cook the broccoli & spinach. Then add the remaining ingredients and mix it so it’s combined fully. Pour into pie crust and sprinkle on the cornflake crumbs then bake it uncovered for an hour on 350.
2- 9″ pie crusts
3 lrg onions, sauteed with salt
1- 16oz. can mushrooms
1 1/2 tbsp flour
2 eggs, beaten
6 oz. pkg shredded muenster (I use mozzarella)
2/3 C whip (rich’s whip)
pepper to taste
Mix the above ingredients together using half of the cheese. Bake for 20 minutes then add the remaining cheese on top and bake for an additional 2-5 minutes.
Frozen pie shell
1/2 cup mayo
1/2 cup nondairy creamer
2 TBSP onion soup mix (1/2 package)
10 oz. frozen spinach (or broccoli if want instead)
3 eggs, beaten
1 TBSP flour
Bake frozen pie shell on 350 degrees for about 15 minutes until lightly brown.
Thaw and drain spinach. Mix all ingredients together. Pour into lightly baked pie shell.
Bake for 45 minutes to 1 hour on 350 degrees.
1 frozen pie crust
1 bunch of broccoli or one box of frozen broccoli
1/2 cup of mayo
3 eggs beaten
salt & pepper to taste
1/2 cup corn flake rumbs
Cook the broccoli. Add the mayo, salt & pepper. Mix well. Put mixture into pie crust, sprinkle corn flake crumbs on top. Bake for 45 min on 350.
* Tips/Tricks: You can make this dish without a pie crust. As shown in the photo above, I often bake it in a ceramic pie dish. If you are low carb or gluten free, skip the crust and don’t put the corn flake crumbs on top.
When this dish was served at a Shabbat meal several months ago, I was hesitant to have a taste since Zucchini was one of the ingredients. If it had been a kugel, then I would not have given it a second thought, but Zucchini cake? After my husband rolled his eyes I realized I was being childish and gave it a try. After that first bite, I had 2 slices!
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan! It is fluffy and moist with a hint of cinnamon.