Passover Matzo Quiche with Kale and Carrots
A kosher-for-Passover quiche built on a softened matzo crust and filled with sautéed kale, grated carrots, and garlic in a custardy egg base. Baked until set, it serves as a vegetable-forward main or side for the Seder table or any spring meal.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Heat 2 tbsp oil in a 12-inch skillet on medium. Add garlic and cook until golden, stirring often, about 1 minute.
- 3
Stir in carrot and 1/4 tsp salt. Cook until almost tender, stirring occasionally, about 5 minutes.
- 4
Add kale in batches and cook until wilted, stirring often, 3-5 minutes. Transfer vegetables to a large bowl and let cool.
- 5
Brush inside of a 9-inch-deep pie plate with remaining 1 tbsp oil.
- 6
Break each matzo sheet into quarters. Pour warm water into a large baking dish.
- 7
Dip matzo pieces into water, letting excess drip off, until soft and pliable but not falling apart.
- 8
Line inside of prepared pan with matzo pieces, slightly overlapping as needed.
- 9
Stir beaten eggs, chives, and remaining 1/2 tsp salt into bowl of vegetables. Season with pepper.
- 10
Pour mixture over matzo in pan. Bake until set in center, 20-25 minutes.
Tips
Dip matzo pieces carefully; they should be soft enough to line the pan without breaking apart.
Cool vegetables before adding eggs to prevent them from scrambling prematurely.
Watch the bake time closely; the center should be just set, not overcooked.
Good to Know
Cover and refrigerate up to 3 days. Reheat at 325°F until warmed through.
Prepare vegetables through cooling step up to 1 day ahead. Assemble and bake just before serving.
Cut into wedges and serve warm or at room temperature alongside salad or roasted vegetables.
Common Mistakes
Do not oversoak matzo; it will fall apart and create a mushy, collapsed crust.
Do not pour hot vegetables directly onto eggs; cool the vegetable mixture first to avoid scrambling the eggs.
Do not overbake; the center should be just set, not dry or browned on top.