Spinach, Mushroom, Onion, & Monterey Jack Matzoh Quiche
Great Passover recipe, but also a great recipe for anytime. The matzoh offers an easy faux crust. Fill the quiche with any fillings of your choice.
3 large eggs
2 large egg whites
3 pieces matzoh, broken into about 2" pieces
1 cup milk
2 cups cottage cheese
2 cups Monterey Jack cheese
1 teaspoon salt
1 teaspoon black pepper
3 cloves minced garlic
1/2 white onion, chopped
1 8oz container sliced white mushrooms
1/2 lb baby spinach
Preheat oven to 350F, grease a 9" baking dish. Whisk egg whites, eggs, and milk in large bowl. Add cottage cheese and Monterey Jack and stir to combine. Then add salt, pepper, and garlic and stir again. Add the mushrooms, onions, and spinach. Stir gently until the spinach shrinks and is weighed down by the liquid. Pour boiling water over your matzoh pieces (I put the matzoh in a strainer and slowly pour the water over). Let the pieces sit for about 10 minutes. Construct the quiche: layer of matzoh pieces, about 1/2 your filling, another layer of matzoh, the rest of your filling. Pack down as you go so it fits in the pan. Bake uncovered about 1 hour. Bring to room temperature before cutting.
For more, visit my food blog: lovelyclearsweet.blogspot.com.