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.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
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.
Prep for Passover like a pro with this special email series. Click here to sign up and you'll receive a series of helpful, informative, and beautiful emails that will help you get the most out of the holiday.
