By Chef Melinda McNeil
This is an easy entrée or side dish to quickly put together, especially with the help of small hands!
Kids will love to break apart the matzah and arrange the layers like a puzzle, as well as mix and pour the quiche batter. For a pareve variation, substitute milk with a plant milk of choice and omit the cheese.
Experiment with flavors by replacing the spinach with different vegetable combinations: sautéed mushroom and onion, sundried tomato with goat cheese and basil, steamed broccoli and cheddar, or roasted potato and herbs.
Top with fresh herbs or arugula dressed with lemon and oil for a beautiful presentation.
1 12 oz bag of spinach, thawed
½ yellow onion, diced
3 cloves garlic, minced
4 sheets matzah (preferably salted)
2 c milk
¼ c feta
½ tsp salt
Preheat oven to 350. Grease a 9” baking dish with olive oil.
Break apart matzah into 2” pieces and set aside.
In a saucepan, sweat onion in olive oil over medium heat for about 3 minutes or until clear and slightly caramelized. Stir frequently.
Add minced garlic and cook 2 minutes longer, stirring. Cool slightly.
Add spinach, not squeezed or drained, to onion and garlic mixture.
Combine milk, eggs, feta, salt and pepper in a separate bowl, whisking well.
Arrange a layer of broken matzah pieces in the bottom of the baking dish, using a third of the crackers.
Top with a third of the spinach mixture.
Pour a third of the batter over the matzah and spinach.
Repeat these steps twice more; matzah layer, spinach layer, and quiche batter, being sure all the matzah gets moistened.
Bake for approximately 45 minutes. The quiche should be slightly browned on top and have no sign of liquid batter inside.
Cool at least 20 minutes before cutting and serve warm or at room temperature.