Golden Asparagus Matzoh Brei Quiche
3 tablespoons unsalted butter, olive oil, or margarine
8 medium spears asparagus
3 artichoke hearts, cooked, finely minced
1/2 cup finely minced scallions
1 cup grated cheddar cheese or cottage, if desired, (but this makes this a dairy dish)
Steam the asparagus. Cool, then drain and dice. Mince the artichokes and mix in a bowl with the asparagus.
Line a ceramic (no removable bottom) quiche pan with a smear of margarine and a dusting of matzoh meal. Place on a parchment lined baking sheet.
In a medium skillet, heat the butter or oil and sauce the scallions or onions to soften, but not color, about 10 minutes. Preheat oven to 350 F.
Meanwhile, in a large bowl, crumble the matzoh sheets and then cover the matzoh meal with warm water (just to barely cover the matzoh) and let stand 3 minutes. Drain excess water. Blend eggs into the soaked matzoh, and then add in the vegetables; season with salt and pepper. (Add cheese now if using).
Spoon mixture out into quiche pan. Brush top with some melted margarine, butter or a bit of olive oil. Bake until bubbling and slightly golden on top, about 30-40 minutes.
Serve warm or cold. Serves 4
What a brilliant idea – using a matzoh brei concept and relaunching it in a quiche approach. It is Passover, gone sophisticated. This is good hot or cold, as a main dish or as part of a luncheon. Adding cheese makes it a dairy dish but offers a lovely variation.