Quiche with Matzoh
Servings: 6
Ingredients
- 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.
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.