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Passover Provencal Quiche

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Ingredients
  Eggs 4 Medium, beaten
  Margarine 2 Tablespoon, melted
  Matzo board 2
  Tomatoes 2 Medium, peeled and sliced, divided
  Onion 3 Ounce, diced, divided
  American cheese 4 Ounce, diced, divided
  Garlic powder 1⁄8 Teaspoon, divided
  Salt To Taste
  Pepper To Taste
Directions

Combine eggs and margarine in a bowl.
Break one matzo board into quarters and soak in hot water in shallow pan until soft.
Using a spatula or pancake turner, lift matzo from water.
Gently press out moisture and place in 8x8x2-inch nonstick baking pan.
Pour 1/4 egg mixture over matzo.
Arrange half of the tomato, onion, and cheese over matzo.
Season with half the garlic powder, salt, and pepper.
Repeat procedure from asterisk.
Pour remaining egg mixture over top.
Bake at 375°F.
for 1/2 hour or until a knife inserted in center comes out clean.
Divide evenly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
30 Minutes

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