By definition, kugel is a baked casserole or pudding, and there are few rules when it comes to what ingredients can be included. Kugel’s origins are Ashkenazi, and it was first made with leftover bread, similar to a savory bread pudding. As far back as 800 years ago, German Jewish communities made kugels with noodles, and over time kugel began to be made of potatoes, matzah, fruit and vegetables. Among the popular kugels, Polish Jews famously prepared their kugels with noodles, sweet and studded with raisins.
While starchier noodle and potato kugels are now staple Jewish comfort foods across the diaspora, the beauty of any kugel is that it’s easy to prepare and can be made ahead (and frozen), making them very holiday and Shabbat-friendly. Among the less starchy, vegetable-forward kugels, savory broccoli kugel is a classic. The friendliness of the kugel format makes this bright green vegetable that much more appealing, and for the cook, this is a crowd-pleasing plant-forward side.
You can make broccoli kugel with as few as five ingredients (not counting salt and pepper), or gussy it up with embellishments like grated cheese, diced red bell pepper or even a spoonful of harissa paste or pesto. There are some suggested add-ins included in the recipe, but as is, this kugel packs in a ton of flavor with a few simple everyday foods: frozen broccoli, eggs, onion and oil.
While I favor fresh broccoli for most dishes, this particular kugel benefits from frozen and defrosted broccoli. The already par-cooked frozen vegetable makes for a softer, more tender kugel than tougher raw broccoli. It also makes life much simpler during a hectic week. Frozen broccoli can come in slightly different weights depending on the brand, and a little less or a little more won’t significantly alter the results of this recipe. This nourishing, protein-rich, vegetable-packed kugel makes an effortless and delicious addition to any table.
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Notes:
- Kugel lasts for up to two days in the fridge in an airtight container, and can be reheated in a 350°F oven until hot all the way through, about 25 minutes.
- Kugel can be cooked ahead and frozen. If you’re planning to make ahead and freeze, bake for 5-10 minutes less time than the recipe recommends. Allow to fully cool, then wrap well or store in an airtight container. When ready to serve, remove from freezer and reheat at 350°F for 30-40 minutes or until hot all the way through.
Easy Broccoli Kugel Recipe
A savory, vegetable-packed kugel made with frozen broccoli, eggs and onion, this easy dish is flavorful, nourishing and perfect for making ahead.
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
- 32 oz (2 bags) frozen broccoli, thawed and drained
- 1 small onion or 1 large shallot, diced fine
- ¼ cup matzah meal, or substitute with potato starch
- 5 large eggs
- 2 Tbsp olive oil
- 1 ½ tsp Diamond brand kosher salt (use 1 tsp if using fine sea salt or table salt)
- ½ tsp freshly ground pepper, or to taste
Optional add-ins:
- ½ tsp chili flake or 2 Tbsp freshly chopped basil
- ½ cup diced bell pepper or 1 finely minced garlic clove; or your favorite seasoning
Instructions
- Preheat the oven to 375°F. Generously grease and line with parchment an 8”x8” square or round baking dish (this will keep the kugel from sticking to the pan).
- Roughly chop up your fully thawed and well-drained broccoli. If you prefer having super finely diced broccoli, you can also pulse this in a food processor until well chopped.
- In a large bowl, combine the broccoli and finely diced onion. Add the matzah meal and toss to coat everything together. For a gluten-free version, use potato starch instead of matzah meal.
- In a medium bowl, whisk together the eggs, oil, salt and pepper. Add that to the broccoli mixture, and stir until well-combined.
- Place the mixture into the greased and lined baking dish. If necessary, use a spoon or spatula to pat down the mixture into an even layer.
- Bake for 45 minutes, or until browned at the edges, and fully set (with no jiggle).
- Allow to cool slightly, and serve warm or at room temperature.
Notes
- Kugel lasts for up to two days in the fridge in an airtight container, and can be reheated in a 350°F oven until hot all the way through, about 25 minutes.
- Kugel can be cooked ahead and frozen. If you’re planning to make ahead and freeze, bake for 5-10 minutes less time than the recipe recommends. Allow to fully cool, then wrap well or store in an airtight container. When ready to serve, remove from freezer and reheat at 350°F for 30-40 minutes or until hot all the way through.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Ashkenazi
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