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My review
Passover Quiche
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Rachel Kahn Abrahams
"A twist on the traditional quiche to be enjoyed during the Passover holiday. Matzo farfel is used to make a delicious crust. This quiche will not be passed over and can be served for breakfast, lunch, or dinner. It tastes even better the next day! Add a dollop of sour cream to each slice and serve with salad."
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Ingredients
1 h 30 m servings 334Original recipe yields 8 servings (1 9-inch quiche)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Soak matzo farfel in a small bowl of water for a few minutes. Drain, squeezing out excess moisture. Return to the bowl.
- Melt margarine in a microwave-safe bowl, 20 to 30 seconds. Add to the matzo farfel; mix together and press into a greased round baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and let cool. Keep oven on.
- Meanwhile, whisk eggs together in a large bowl. Mix in Cheddar cheese, milk, salt, garlic powder, pepper, and nutmeg. Set aside.
- Heat olive oil in a large saute pan. Cook and stir turkey sausage until crumbled, 3 to 5 minutes. Stir in spinach until wilted, 1 to 2 minutes. Fold turkey-spinach mixture into the egg mixture. Pour into the prepared crust. Place baking dish on a rimmed baking sheet to catch any overflow or spills.
- Bake in the preheated oven until center is set, about 50 minutes.
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Footnotes
- Cook's Note:
- Mixing milk and meat isn't kosher, but this quiche can be made without the turkey sausage and with other vegetables. A new Passover favorite!