whisk

whisk
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Thursday, April 14, 2016

Spinach, Mushroom, & Onion Matzoh Quiche




The finished product.

You can see the matzoh.

Delicious.
This is a recipe that is Kosher for Passover; however, it is good enough to eat even when it is not Passover and you aren't forced to eat matzoh all the time. The basic idea of a quiche - and putting matzoh in it - is a good one that allows for a lot of flexibility. I happened to use some of my favorite ingredients here - like garlic, mushrooms, and onions - but you can vary the filling to match your taste. This quiche would be good with broccoli pieces and cheddar cheese, for example, or with pesto, sun-dried tomatoes, and goat cheese. As long as you keep the ratio of cheese to eggs to veggies somewhat similar, anything will work. So have fun making this one your own! Some recommendations: serve with sliced avocado over the top, a side salad, some sautéed turkey sausage, and some hot sauce.

Ingredients: 

Ingredients.

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.)

Directions:

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.

Whisked.
4. Add the cottage cheese and mix again.
Cottage cheese in.
5. Add the Monterey jack and stir to combine.
Monterey jack in.
6. Add the spices: salt, pepper, and garlic. Stir.
Spices.
7. Add the mushrooms.
Mushrooms.
8. Add the spinach. It will seem like too much spinach, but stir gently, trying to get every leaf of spinach a little wet. The spinach shrinks so much when cooked that it works out just fine.
Spinach added.

Each leaf is wet.
9. Add the onion and stir lightly to combine again.
Onion.
10. Take your matzoh pieces and pour very hot to boiling water over them. I put them in a colander and pour the hot water over. Keep them there to soak about 2 minutes.
Matzoh pieces pre-soak.

Post-soak. They have changed color slightly.
11. Make your quiche: put a layer of the wet matzoh on the bottom of the pan.
Bottom layer of matzoh.
12. Top with about half of your filling.
Half of my filling.
13. The pan may get full; if so, pack your quiche down tightly. Add the final layer of matzoh.
Matzoh layer.
14. Put the rest of the filling in, packing tightly if necessary. I like to pull some spinach leaves out of the filling to poke up to the surface. The spinach crisps up nicely in the oven and adds a little texture to the dish.
Everything is in.

A close-up: see that curling leaf in the center of the picture,
that will get nice and crispy.
15. Bake uncovered for about 1 hour. Bring to room temperature before cutting. To reheat, put back in the 350F oven, uncovered, for about 10 minutes. Alternatively, just reheat individual slices in the microwave or eat cold.

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.

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