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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Recipe Summary

prep:
10 mins
cook:
1 hr 15 mins
additional:
5 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 9-inch quiche
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

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!

Nutrition Facts

334 calories; protein 19.7g; carbohydrates 19.4g; fat 19.7g; cholesterol 147.3mg; sodium 673mg. Full Nutrition
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