This is a wonderful dish to make ahead for Shabbat, or use the idea with your favorite quiche filling! 4 **Wetted Matzah** (See below for instructions)
2 1/2 C cooked, drained, chopped spinach
1/8 tsp nutmeg
1T lemon juice
2T parsley, chopped
1tsp pepper
1C feta cheese, crumbled
4 eggs, beaten
3/4C heavy cream
1/2C plain yogurt
Grease a 9" pie pan. Place 4 wetted Matzah on the counter in the shape of a larger square. Turn a pie plate upside down and trim the matzah with 1 inch around the outside of the pie plate (with a sharp knife or scissors). Now, turn the pie plate right side up and and put the matzah in the plate with points at the center, forming a uniform crust.
In a medium size bowl, mix the next 6 ingredients together and put in pie plate over the matzah. Gently place the crumbled matzah on top of spinach mixture. In another bowl, mix together the last 3 ingredients and pour into the pie plate.
Bake the quiche in a preheated oven at 350F for 40-45 minutes. Insert knife or toothpick into the center to ensure it is done. May serve, warm, room temp or fridge cold. Enjoy!
**Wetted Matzah**
This was a trick that I learned from the Matza 101 cookbook and it opens a world of fun in Matzah! :-) It creates a texture like an cooked Al-delta Lasagna Noodle texture when done right. I noticed, different brands/flavors, responded differently, so it takes a little "feeling it out". It doesn't take long to get the hang of. However, expect a little bit of a learning curve. :-) This is my version:
Cover counter top with heavy duty white paper towels.
Fill a large bowl up with cool water. The bowl needs to be large enough to fit a piece of Matzah while being held under the surface.
I do not like to "dunk" more than 3 pieces at a time. I find it doesn't work well.
I hold it under for about 20-30 seconds, but this may vary with your brand. (Wheat takes longer than the white. Streits absorbed quicker than Manaschewitz in flavors I tried.)
Place on paper towel and cover with damp paper towels. The books says it depends on the paper towels on how long that takes. It could take 15 minutes to 1 hour. You should check every 15 minutes.
If you need more moisture, spray with a water bottle. (Maybe you need more time or didn't dunk them long enough to begin with.)
If they are too moist, take paper towels off and let sit for about a half hour (watching them).
Now you can use your Matzah in place of any cooked noodle, or raw pastry crust! Enjoy and have fun experimenting.
**Wetted Matzah**
This was a trick that I learned from the Matza 101 cookbook and it opens a world of fun in Matzah! :-) It creates a texture like an cooked Al-delta Lasagna Noodle texture when done right. I noticed, different brands/flavors, responded differently, so it takes a little "feeling it out". It doesn't take long to get the hang of. However, expect a little bit of a learning curve. :-) This is my version:
Cover counter top with heavy duty white paper towels.
Fill a large bowl up with cool water. The bowl needs to be large enough to fit a piece of Matzah while being held under the surface.
I do not like to "dunk" more than 3 pieces at a time. I find it doesn't work well.
I hold it under for about 20-30 seconds, but this may vary with your brand. (Wheat takes longer than the white. Streits absorbed quicker than Manaschewitz in flavors I tried.)
Place on paper towel and cover with damp paper towels. The books says it depends on the paper towels on how long that takes. It could take 15 minutes to 1 hour. You should check every 15 minutes.
If you need more moisture, spray with a water bottle. (Maybe you need more time or didn't dunk them long enough to begin with.)
If they are too moist, take paper towels off and let sit for about a half hour (watching them).
Now you can use your Matzah in place of any cooked noodle, or raw pastry crust! Enjoy and have fun experimenting.
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