Coming up with Passover-compliant pastry crust is a challenge but I lean into matzoh for lasagne and chilaquiles, so why not the crust for quiche? In fact, matzoh works perfectly well and it’s dead simple to use. I am giving you an example of a filling, but you can use whatever you like!

Why you’ll love this recipe

• lovely for passover
• you can use your favorite matzoh, including gluten-free
• super flexible, even works with tofu filling
• easier than making pastry!

Ingredients

• Leeks – are part of the onion family. They can be very dirty, so always be sure to wash them. I cut them in half lengthwise to be able to get in between the layers I save the dark green top part for when I make stock because it’s too tough to use in a dish. The bottom white part gets nice and melty when sautéed. 
• Mushrooms – I love using mushrooms in a frittata or quiche. You can use one variety or a mix, such as shiitake, oyster, cremini, and/or maitake. 
• Spinach – I like using fresh spinach here, but you can use other greens such as kale or Swiss chard. 
• Matzo – I use matzo sheets as the crust. Gluten-free is fine. Flavored matzoh, like toasted onion is delicious here. 
• Eggs – I use 10 large eggs for the filling. For an egg-less version, check out the recipe in the notes. 
• Milk – only need a splash of milk (plat milk works too) or cream. 

How to make it? 

1. Preheat oven to 375 degrees F.
2. In a 12-inch skillet, heat 2 Tablespoons oil over medium heat. Add the leeks and mushrooms and season with ¼ teaspoon salt. Cook until vegetables are tender, about 10 minutes.
3. Add spinach to the skillet and cook until wilted, 2 to 3 minutes. 
4. Grease a 9-inch deep dish pie plate with remaining tablespoon of oil. Break each matzo sheet in half. Add warm water to a large baking dish. Dip matzo pieces into water, letting excess water drip off, until matzo is soft and pliable but not falling apart, about 30 seconds. Line the inside of the prepared pie plate with matzo pieces and up the sides, slightly overlapping pieces as needed.
5. In a large bowl, beat the eggs and milk. Stir in the cooked vegetables and season with ½ teaspoon salt and pepper. Pour filling over matzo crust. Dot with goat cheese, if using. Bake for about 40 minutes, until the center is set and springy. (Push on the very center of the quiche and make sure your fingers don’t sink, but spring back.)

Tips 

• I like to clean mushrooms with a damp paper towel so they aren’t full of moisture when I cook them.
• The trick with the matzoh crust is not to soak it for too long that it falls apart. The warmer the water you use, the faster the matzoh sheets will soften. It only takes about 30 seconds or so. I use one large sheet as the base and break the other sheets in half to line the sides.
• Save the top dark green part of the leeks to make homemade stock. I wash them first and store them in a bag in the freezer. 

Substitutions

• Leeks – 2 regular onions or 8 scallions (use white and green parts)
• Spinach – kale, Swiss chard, dandelion greens, or omit
• Eggs – try the tofu version in the notes for an egg-free quiche
• Matzo – gluten-free is fine or prepared pastry crust

Other recipes you may like

*Mushroom and Leek Quiche with Sweet Potato Crust

*Swiss Chard Frittata

*Egg-less Spring Vegetable Frittata 

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Quiche with Matzoh

Pamela

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Servings 6

Ingredients

  

1x2x3x

• 2 Tablespoons unrefined olive oil + additional for greasing the pie plate
• 4 leeks white and light green part washed well and sliced, dark green part can be washed and saved for stock or composted/discarded, chopped
• ¾ pound mushrooms such as shiitake, cremini or maitake, wiped clean with a damp paper towel and sliced
• ¾ teaspoon sea salt divided
• 1 ½ cups fresh baby spinach leaves
• 3 to 4 large sheets matzo gluten-free is fine; flavored matzoh, like toasted onion, is delicious or prepared pastry crust
• 10 large eggs
• Splash of milk or cream
• Optional: 2 ounces goat cheese broken into small pieces or shredded gruyere or fontina

Instructions

 

• Preheat oven to 375 degrees F.
• In a 12-inch skillet, heat 2 Tablespoons oil over medium heat. Add the leeks and mushrooms and season with ¼ teaspoon salt. Cook until vegetables are tender, about 10 minutes.
• Add spinach to the skillet and cook until wilted, 2 to 3 minutes.
• Grease a 9-inch deep dish pie plate with remaining tablespoon of oil. Break each matzo sheet in half. Add warm water to a large baking dish. Dip matzo pieces into water, letting excess water drip off, until matzo is soft and pliable but not falling apart, about 30 seconds. Line the inside of the prepared pie plate with matzo pieces and up the sides, slightly overlapping pieces as needed.
• In a large bowl, beat the eggs and milk. Stir in the cooked vegetables and season with ½ teaspoon salt and pepper. Pour filling over matzo crust. Dot with goat cheese, if using. Bake for about 40 minutes, until the center is set and springy. (Push on the very center of the quiche and make sure your fingers don’t sink, but spring back.)

Notes

Subs: Try the tofu version below for an egg-free quiche.

QUICHE WITH MATZOH - TOFU VERSION
4 1/2 Tablespoons unrefined olive oil, divided, + additional for greasing the pie plate
4 leeks, white and light green part washed well and sliced, dark green part can be washed and saved for stock or composted/discarded, chopped
¾ pound mushrooms, such as shiitake, cremini or maitake, wiped clean with a damp paper towel and sliced
1 ½ teaspoons sea salt, divided
1 ½ cups fresh baby spinach leaves
4 large sheets matzo (gluten-free is fine; flavored matzoh, like toasted onion, is delicious or prepared pastry crust)
14-15 ounces firm tofu, preferably organic and sprouted, drained and patted dry
¼ teaspoon ground turmeric
¼teaspoon garlic powder
freshly ground black pepper to taste
2 Tablespoons chickpea flour
Optional: 2 ounces goat cheese, broken into small pieces or shredded gruyere or fontina

1. Preheat oven to 350 degrees. Lightly grease a 9-inch deep dish pie plate with oil.
2. In a 12-inch skillet, heat 2 Tablespoons oil over medium heat. Add the leeks and mushrooms and season with ¼ teaspoon salt. Cook until vegetables are tender, about 10 minutes.
3. Add spinach to the skillet and cook until wilted, 2 to 3 minutes. Set aside.
4. Break each matzo sheet in half. Add warm water to a large baking dish. Dip matzo pieces into water, letting excess water drip off, until matzo is soft and pliable but not falling apart. Line the inside of the prepared pie plate with matzo pieces and up the sides, slightly overlapping pieces as needed.
5. In the bowl of a food processor, process the tofu, ½ Tablespoon of oil, ¾ teaspoon salt, turmeric, garlic powder and black pepper until pureed. Scrape down the sides and add the chickpea flour. Process until well combined.
6. Stir the cooked vegetables into the pureed tofu mixture and pour filling over matzo crust, smoothing the top with a spatula. Dot with goat cheese, if using.
7. Bake until quiche is set and surface is dry and slightly golden, about 30-40 minutes.

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