passover quiche

passover quiche
  • 2 cups matzo farfel
  • 2 tablespoons margarine
  • 4 large eggs
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cups skim milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 tablespoon olive oil
  • 3 turkey sausage links, casings removed
  • 2 cups baby spinach


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Soak matzo farfel in a small bowl of water for a few minutes. Drain, squeezing out excess moisture. Return to the bowl.
  3. 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.
  4. Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and let cool. Keep oven on.
  5. Meanwhile, whisk eggs together in a large bowl. Mix in Cheddar cheese, milk, salt, garlic powder, pepper, and nutmeg. Set aside.
  6. 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.
  7. Bake in the preheated oven until center is set, about 50 minutes.

09/18/2019
passover quiche, recipe PT15M PT1H 5 455 calories

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