PASSOVER QUICHE

Passover Quiche image

A twist on the traditional quiche to be enjoyed during the Passover holiday. Matzo farfel is used to make a delicious crust. This quiche will not be passed over and can be served for breakfast, lunch, or dinner. It tastes even better the next day! Add a dollop of sour cream to each slice and serve with salad.

Provided by Rachel Kahn Abrahams

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups matzo farfel
2 tablespoons margarine
4 large eggs
2 cups shredded Cheddar cheese
1 ½ cups skim milk
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 tablespoon olive oil
3 turkey sausage links, casings removed
2 cups baby spinach

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Soak matzo farfel in a small bowl of water for a few minutes. Drain, squeezing out excess moisture. Return to the bowl.
Melt margarine in a microwave-safe bowl, 20 to 30 seconds. Add to the matzo farfel; mix together and press into a greased round baking dish.
Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and let cool. Keep oven on.
Meanwhile, whisk eggs together in a large bowl. Mix in Cheddar cheese, milk, salt, garlic powder, pepper, and nutmeg. Set aside.
Heat olive oil in a large saute pan. Cook and stir turkey sausage until crumbled, 3 to 5 minutes. Stir in spinach until wilted, 1 to 2 minutes. Fold turkey-spinach mixture into the egg mixture. Pour into the prepared crust. Place baking dish on a rimmed baking sheet to catch any overflow or spills.
Bake in the preheated oven until center is set, about 50 minutes.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 19.4 g, Cholesterol 147.3 mg, Fat 19.7 g, Fiber 0.8 g, Protein 19.7 g, SaturatedFat 8.4 g, Sodium 673 mg, Sugar 2.7 g