Monday, March 29, 2010

Spinach Matzah Quiche for Passover

I decided that for Passover this year, I was going to make one casserole-type dish that could last me the week so I wouldn't have to cook again. I sifted through several Jewish holiday cookbooks and ultimately decided on this Spinach Matzah Quiche by Marlene Sorosky. I went vegetarian because I still haven't recovered from the barbecue overload of my recent trip to Austin, Texas.

The original quiche recipe called for 10 eggs and I wanted to cut back on all that cholesterol. Since the quiches I'm used to have milk in them, I replaced some of the eggs with a cup of milk. The result was brilliant. I gave myself a big pat on the back. This is a FABULOUS quiche! I would make this any time of year it's so good. Plus, what a great way to use up leftover matzah after Passover.

Happy Passover to you!

Spinach Matzah Quiche
Adapted from a recipe by Marlene Sorosky in Fast and Festive Meals for the Jewish Holidays

3 matzot, broken into 2-inch pieces
3 large eggs
2 egg whites
1 cup milk
2 cups regular, low-fat, or nonfat cottage cheese
2 cups shredded jalapeno Jack cheese or regular Jack cheese (about 8 ounces)
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
1 pound trimmed and stemmed spinach, baby leaves preferred (I used frozen baby spinach and defrosted it)

Place oven rack in center of oven and preheat to 350 degrees F. Grease or spray with nonstick spray a 9-inch square baking dish.

To Make Quiche: Place matzot in a colander in the sink and pour boiling water over. Let soak 2 minutes. Squeeze out liquid. In a large bowl, whisk eggs and whites together with the milk. Stir in cottage cheese, Jack cheese, matzot, salt, and pepper. Stir in spinach. Pour into prepared pan. It may seem like too much; just pack it in tightly.

To Bake: Bake, uncovered, for 1 hour, or until puffed and golden. (Quiche may be cooled and refrigerated, covered, overnight. Before serving, bring to room temperature. Reheat at 350 degrees F, uncovered, about 10 minutes, or until heated through.

Makes: 8 servings.

Step-by-Step in Pictures

Pour boiling water over the matzah pieces and let soften for 2 minutes...

Squeeze out the excess liquid from the matzah; set matzah aside...

Combine eggs and milk in a large bowl...

Add the cottage cheese and Jack cheese...

Add the matzah, salt, pepper, and spinach...

Spread the mixture compactly into the prepared baking dish...

Bake for about 1 hour at 350 degrees F...


Sharon said...

thanks for another great pesach recipe!

Unknown said...

I know that this is 3 years old (!) but I found your recipe last year, made it and loved it! intend to make again this year, but wondering if it freezes well??

Marilyn said...

I know this is old, but I just found, how much frozen would you use?

ggrandma said...

can you make this ahead of time and freeze?

Anonymous said...

Holy crap! I'm responding to an eight year old post but I had to. I'm completely hooked on this idea! I mixed it up a little last night when I literally planned NOTHING for Passover dinner (such a HUGE error on my part) and had to make a grocery run on the way home. I threw in some artichoke hearts and a little cream cheese but have even MORE ideas for next time. And yes, there will be many next times. Even before Passover. Thank you so much for sharing! I have lunch for the next two days as well. You deserve some sort of Matzah medal for this. Of course it'll be all dry and crumby but a medal nonetheless.

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