Enjoy these quick-prep recipes from our friends at Tnuva for make-ahead dairy items for your Yom Kippur break fast.

Roasted Red Pepper Soup with Sour Cream

Servings: 4-6

Preparation Time: 15 minutes

Cooking Time: 45 minutes

10 large red peppers

½ package (3.5 oz) butter

4 cloves of garlic

½ container (4.5 oz) feta cheese, coarsely chopped

1 ½ cups yogurt

½ cup whipping cream

1 teaspoon salt

1 tablespoon sugar

Ground black pepper

Topping (Optional)

3 tablespoons whipping cream

½ container (8 oz.) sour cream

Zucchini Goat Cheese Quiche

Serves 6-8

Preparation time: 20 minutes

Prepare in a 10-inch pie dish

1 lb. zucchini

Salt

5 oz. goat yogurt

2 large eggs

1 tablespoon fresh dill, chopped

12-15 cherry tomatoes

1 tablespoon olive oil

4 oz  goat cheese

Oregano

For the crust

½ cup butter

1 ½ cups breadcrumbs

1 tablespoon flour

½ cup Edam cheese, chopped

¼ teaspoon salt

¼ teaspoon fresh ground pepper

¼ teaspoon oregano

Instructions

Chop the zucchini into thin rounds. Sprinkle 1 teaspoon of salt on the zucchini rounds and toss. Separate the slices and transfer them into a colander. Let sit for 20 minutes.

To prepare the crust, grease the bottom of a pie dish, 10 inches in diameter. Mix together all the ingredients for a crust and press firmly into the bottom and sides of the dish. Refrigerate until ready to assemble. 

In a small bowl, combine the yogurt, eggs and dill. Season with salt to taste.

Cut tomatoes in half and carefully sauté them in oil.

Preheat the oven to 350 degrees Fahrenheit. Remove the zucchini from the colander and gently squeeze out the excess water. Place about half of the zucchini rounds on top of the pie crust. Pour the cheese mixture and eggs on top. Top with the tomatoes, the remaining zucchini slices and goat cheese slices. Sprinkle with salt, pepper and oregano. Bake in the center of the oven for about 40 minutes, until the center stands. Let cool for 15 minutes and serve warm.