COOKBOOK CONFIDENTIAL COOKBOOK CLUB – Judy Stavisky reviews Swiss Cheese and Mushroom Quiche

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Hi there,

When the Moosewood Cookbook series was suggested for review, little did I know that there are so many long time fans of this cookbook series. One of them is Judy Stavisky. What follows is Judy’s excellent review of this cookbook

Bernadette – I feel fortunate that I squirreled away an original copy of Katzen’s Moosewood Cookbook (1977 for $7.95 plus $.50 postage), my first and only cookbook for two years of grad school. By happenstance, I unearthed the New Revised Moosewood Cookbook (1992) in a thrift store last year for $1.00. 

Moosewood introduced me to tamari, tahini, and tofu in the late 70’s. I belonged to New Haven’s first food coop and was able to find whole grains in bulk. Cheese, and lots of it, was the dominant ingredient in the cookbook’s first edition. The updated version has lightened up the recipes significantly, even offering low-fat milk in the quiche recipe. 

Four Moosewood recipes have remained in our family’s rotation for decades: Gazpacho (especially good for those who like the concept but not the tomatoes), Chilled Cucumber Yogurt Soup, Mushroom Barley Soup and the Sri Wasano’s Infamous Indonesian Rice Salad.

For this month’s endeavor, I prepared the Swiss Cheese & Mushroom Quiche. 

The updated cookbook version allowed for “optional variations” of cheese, which intrigued me. I had frozen all sorts of bits and pieces of hard cheese – gouda, cheddar, gruyere –  grated those, and added them to the Swiss cheese for a little pizazz. Savory and comforting on a howling cold, windy night, we found the quiche uncomplicated and satisfying. 

Moosewood’s other vegetarian recipes are consistently good and straightforward.  And given that I have two copies of the Moosewood Cookbook, I think everyone should own at least one! -JSS

 I am the author of a recent book on Amish women (In Plain View: The Daily Lives of Amish Women), a 10 year endeavor to become more familiar with Amish culture, food and fellowship. I teach public health programming at Arcadia University in Pennsylvania and work as a non-profit consultant to scratch-made meals cooked in ones home and then delivered to those who are infirm. I am an enthusiastic cook of ethnic cuisines and eager to learn more about other cultures through their foods.

Thank you Judy for taking the time to share with us this recipe and story from your past. Your feedback is incredibly valuable and it truly makes a difference in helping other readers decide whether or not to try the recipe.

13 responses to “COOKBOOK CONFIDENTIAL COOKBOOK CLUB – Judy Stavisky reviews Swiss Cheese and Mushroom Quiche”

  1. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    A great choice, Judy. I haven’t made this for years and now I’m hungry for it. What a great find at the thrift store too!

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I loved the quiche recipe as well, and I’ve made variations of it over the years using different types of “milk.” Yours looks really lovely!

  3. Such a yummy quiche! I love Swiss cheese and eggs for me are super food..this is definitely a winner in my book, Judy.

  4. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    This is exactly the type of vegetarian dish I enjoy: the “umami” flavor of mushroom is satisfying without pretending to be meat, and the mix of cheese and egg is so satisfying as well – I also like to incorporate a bit of finely chopped kale or Swiss chard into the mix as well!

    • An added green would be delicious. I so dislike recipes that try to convince me that mushrooms can replace meat. Just let the mushrooms shine.

  5. Hi Bernadette, a lovely review of this book. I must try some of these recipes. I have made four to date and all have been delicious.

  6. A lovely review & a great recipe…which is making me hungry again & I’ve only just eaten breakfast.

  7. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Swiss Cheese & Mushroom Quiche – makes for a delightful dinner! Sounds so heavenly!

    • Mary, one time I made quiche for dinner and my son’s friend was staying for dinner. When he saw the quiche he pronounced that he was allergic to quiche. To this day that makes me laugh.

  8. Mmm, quiche is always a satisfying and comforting meal, and yours looks delicious! Thanks for sharing your experience with the cookbook and your work with the Amish. I grew up in a small upstate NY town with a large population of Old Order Amish, and they were the BEST neighbors. You couldn’t match their baked goods, cheeses, preserves and handmade home crafts, and if someone in town had a house fire, they showed by the truckload to help rebuild. Amazing, wonderful folks!

  9. cgarrett08tx – TX – Christy has three children. She has over 25 years of parenting experience, including parenting as a young mom and a single parent. When she isn't writing, you can find her coloring, playing Candy Crush, and listening to Taylor Swift.
    Christy Garrett says:

    This looks so good. I haven’t made a good quiche in a long time.

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