By SHANNON SARNA (Nosher) – Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even shakshuka. But I am always looking for something a little different to serve as a satisfying breakfast or portable lunch.
This veggie “kugel” crust is all those things: great for vegetarian lunch, it’s healthful, packed with tons of veggies and it’s a super satisfying breakfast. I use spinach in the filling, but you could just as easily use kale, broccoli, squash or any other quiche filling you like. Just make sure if you use a frozen vegetable to thaw completely and remove the excess water.
Make sure to grease your springform pans for easy baking. This recipe yields two 8-inch quiches — ideal for eating all week, or serving for guests.
Ingredients
For the crust:
- 1 large sweet potato
- 1 russet (Idaho) potato
- 1 medium zucchini
- 2 large eggs
- 1/2 cup matzah meal
- 1/2 tsp salt
For the filling:
- 6 large eggs, at room temperature
- 2 cups heavy cream or half and half
- 6 oz (around 2 cups) frozen spinach, thawed and drained well
- 2 cups shredded cheddar or gruyere cheese plus extra
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- To make the crust, coarsely grate the potato, sweet potato and zucchini using a hand grater or in a food processor. Add to large bowl and mix with eggs, matzah meal, salt and pepper.
- Preheat oven to 400 degrees.
- Grease two 8-inch springform pans. Spoon veggie mixture into bottom of pans and gently push all along the bottom of the pan and up the sides a little to form crust. Place in fridge for 5-10 minutes.
- Bake crusts for 10-15 minutes, until crust just starts to brown and crisp around the edges.
- While crust is baking, prepare filling by whisking eggs and heavy cream (or half and half) in a large bowl. Add spinach, cheese, salt and pepper. Pour half the mixture into one prepared crust, the other half into other crust. Top with a sprinkle of additional shredded cheese, a few dabs of butter and thick sea salt if desired.
- Reduce oven temperature to 375 degrees and bake another 25-30 minutes, or until the middle of the quiche has puffed slightly.
- Allow to cool slightly. Serve warm or at room temperature. Can be prepared 1-2 days ahead of time.
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