Golden Asparagus Matzo Brei Quiche
3 tbsp. butter (unsalted, olive oil, or margarine)
8 medium spears asparagus
3 artichoke hearts (cooked and finely minced)
1/2 c. scallions (finely minced)
Salt and pepper to taste
1 c. grated cheddar cheese or cottage cheese (if desired the cheese addition 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 butter (oil or margarine) and a dusting of matzo meal. Place on a parchment lined baking sheet.
In a medium skillet, heat the butter (or oil) and lightly saute' the scallions or onions to soften (about 10 minutes). Preheat oven to 350 degrees F.
Meanwhile, in a large bowl, crumble the matzo sheets and then cover the matzo meal with warm water (barely cover the matzo) and let stand 3 minutes. Drain excess water. Blend eggs into the soaked matzo 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 butter (margarine) or a bit of olive oil. Bake until bubbling and slightly golden on top, about 30 to 40 minutes.
What a brilliant idea – using a matzo brei concept and presenting 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.
Marcy Goldman - Marcy's Kosher Cuisine