Spinach Matzah Quiche
Adapted from a recipe by Marlene Sorosky in Fast and Festive Meals for the Jewish Holidays
3 matzot, broken into 2-inch pieces
3 large eggs
2 egg whites
1 cup milk
2 cups regular, low-fat, or nonfat cottage cheese
2 cups shredded jalapeno Jack cheese or regular Jack cheese (about 8 ounces)
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
1 pound trimmed and stemmed spinach, baby leaves preferred (I used frozen baby spinach and defrosted it)
Place oven rack in center of oven and preheat to 350 degrees F. Grease or spray with nonstick spray a 9-inch square baking dish.
To Make Quiche: Place matzot in a colander in the sink and pour boiling water over. Let soak 2 minutes. Squeeze out liquid. In a large bowl, whisk eggs and whites together with the milk. Stir in cottage cheese, Jack cheese, matzot, salt, and pepper. Stir in spinach. Pour into prepared pan. It may seem like too much; just pack it in tightly.
To Bake: Bake, uncovered, for 1 hour, or until puffed and golden. (Quiche may be cooled and refrigerated, covered, overnight. Before serving, bring to room temperature. Reheat at 350 degrees F, uncovered, about 10 minutes, or until heated through.
Makes: 8 servings.
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