We normally celebrate Thanksgiving with a delicious heimeshe (traditional Jewish style) turkey and meat dinner at our niece’s house. Michal and Shui open their beautiful home and prepare an assortment of delicious foods for this occasion. After all, the theme of hakaras hatov (thanksgiving) is of paramount importance to our Jewish faith and Thanksgiving is an excellent opportunity to get the family together to express our appreciation for all that we have been given. Michal’s dinner is one that the whole family anticipates and enjoys.
This year is different. This Shabbos, right after Thanksgiving, Michal and Shui will be hosting the entire family for their son’s Bar Mitzvah. And, the energy and excitement for a wonderful Shabbos all together with aunts, uncles and cousins is palpable.
So, we are left to make our own plans for Thanksgiving. And, this year, Thanksgiving day comes on the heels of Michelle’s birthday. And Michelle loves milchig (dairy) foods.
We are changing things up this year and having a dairy Thanksgiving feast with many of Michelle’s favorite foods. There will be Onion Quiche, fettuccine alfredo (stay tuned for the recipe), Lasagna and plenty of salads. Of course there will be a Carvel ice cream cake, Michelle’s favorite, and some Cheesecake for dessert.
And, in celebration of Thanksgiving, I will be serving this awesome pumpkin quiche. After all, we have to keep some tradition in this festive dairy birthday feast.
2 tablespoons oil
2-3 cloves garlic, minced
1/2 teaspoon salt
dash of black pepper
1/4 cup cream
1/2 cup milk
1 large can of pumpkin puree
8 ounces shredded or grated cheese
Preheat oven to 400 degrees F.
Over medium-high heat, heat oil and add onions and seasonings. Stir occasionally until the onions are soft. Reduce the heat to medium-low and cook until the onions are light brown, stirring occasionally.
Place half of the cheese in the quiche pan. Combine the eggs, cream, milk and pumpkin puree. Pour into the quiche pan over the cheese. Sprinkle the sauteed onions and garlic over the egg mixture and top with the remaining shredded cheese.
Bake uncovered for 45 minutes or until the top of the quiche is golden-brown.