|The finished product.|
|You can see the matzoh.|
3 pieces of matzoh, broken into roughly 2-inch pieces (I used egg matzoh, but any style of matzoh will work fine. If you are strict about Passover, unless you are a child or an elderly person, egg matzoh isn't kosher - so use regular matzoh. If you want to be healthier, use whole wheat matzoh.)
3 large eggs
2 large egg whites
1 cup milk (I used almond milk, but any type of milk (soy, full fat, nonfat, coconut, etc.) should work
2 cups cottage cheese (if you want to lower the fat in this recipe, using nonfat cottage cheese is a good option here.)
2 cups (about 8 ounces) of shredded Monterey jack cheese (any cheese will work here.)
1/2 teaspoon salt (I prefer to have lower salt in my quiche and let each individual person add extra salt if they choose - many people might prefer 1 teaspoon salt here. And if you are switching up the cheese, pay attention to the salt content of the cheese and vary your salt addition here.)
Fresh cracked black pepper to taste (I added about 1 teaspoon.)
2-3 cloves of minced garlic
1/2 white onion, chopped
1 (8 ounce) container of sliced white mushrooms
1/2 pound of baby spinach (frozen is okay, just make sure to defrost first and squeeze out excess moisture.)
1. Set the oven rack to the center of the oven and preheat the oven to 350F.
2. Grease a 9" baking dish. (A 10" will work too.)
3. In a large bowl, whisk egg whites, yolks, and milk.
|Eggs & milk.|
|Cottage cheese in.|
|Monterey jack in.|
|Each leaf is wet.|
|Matzoh pieces pre-soak.|
|Post-soak. They have changed color slightly.|
|Bottom layer of matzoh.|
|Half of my filling.|
|Everything is in.|
|A close-up: see that curling leaf in the center of the picture, |
that will get nice and crispy.
The dish probably serves 5-6 as a main dish, but 8-10 if you give small slices as a side dish. Enjoy!
|Right out of the oven.|
|You can see the crispy spinach on the top.|
|Ready to serve.|
|Nice and moist and flavorful.|