Broccoli Quiche with a Kugel Crust

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• Vegetarian

Posted on June 3, 2010 By Nina Safar

Two of my favourite dishes are kugel and quiche, so when a friend of mine presented me with a recipe that was essentially those two combined into one beautiful work of culinary art, you can imagine I was pretty darn excited. I’ve had to alter the recipe to make it work the way I’d like, but with these changes, it comes out very nicely. This is another dish that my two children will eat without complaint which automatically turns it into one of my favourites. Aside from tasting great when it’s first made, it is also quite tasty the next day, even served cold. For this reason, we’ve found this is a great dish for Shabbes or any Yom Tov.

Ingredients:

Crust:
2-3 medium Potatoes, peeled and grated
1 large egg, lightly beaten
1/2 tsp Salt

Filling:
1/2 lb Broccoli, sliced thinly
2 Cloves of Garlic, minced
1/2 cup Onion, chopped
3 Large Eggs
1 cup Milk or Cream
1/2 Cup Grated Cheese
1/2 tsp Salt
1/2 tsp Basil
Paprika for dusting

Directions:
Combine ingredients for crust in a large bowl. When thoroughly mixed, form into a crust in a 9 inch pie dish, pressing down the bottom but not the sides. Bake at 400F for 30 minutes. Cover and continue baking for another 10 minutes. While crust is baking, prepare the filling; Saute onion, garlic, salt, pepper, and basil until translucent. Add broccoli, stir and cover, cooking about 5 minutes, or until tender. When the crust has finished baking, spread half of the cheese on the bottom of the crust. Spread cooked vegetables on top, and sprinkle remaining cheese on top. Beat eggs and milk together and pour over top. Dust with Paprika. Bake uncovered at 375F for 35 minutes.

~ Recipe submitted by Moishe Callow of Stay At Home Tatty