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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Monday, April 11, 2011

Spinach Matzah Quiche

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.

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