Passover Provencal Quiche
|Eggs||4 Medium, beaten|
|Margarine||2 Tablespoon, melted|
|Tomatoes||2 Medium, peeled and sliced, divided|
|Onion||3 Ounce, diced, divided|
|American cheese||4 Ounce, diced, divided|
|Garlic powder||1⁄8 Teaspoon, divided|
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.