When it comes to Passover cooking, our motto is keep it simple, clean. That means very few substitute recipes, instead making dishes that are naturally kosher for Passover. Think meat, potatoes, fish, salads. We tend to stay away from the desserts and kugels. Yet, we couldn’t resist trying this quiche, and have no fear: it’s not crustless. The crust is made with almond flour and is pre-baked to maintain crispness. The final result was very tasty, and would make for a great dinner or lunch main, served with a side salad and soup starter.
It was, however, like most alternative ingredient recipes, expensive. It being before Passover, we didn’t have to splurge on kosher for Passover almond flour, but even Bob’s Red Mill is pricey. When we pre-baked the crust we forgot to fill it with baking beans, so the crust came away from the sides. As we were pouring over the egg custard, we got to thinking: Why not just make a frittata? It’s not the same as quiche, but for those not looking to spend big bucks, it’s a perfectly acceptable alternative.
If opting for the frittata route, we’d suggest adding a few sliced par-boiled potatoes to add heartiness to the dish. To really make the frittata special (and more filling), try this tip we picked up from Heidi Swanson: Sprinkle a mix of pumpkin and sunflower seeds across the top before baking.
Spinach and Goat Cheese Quiche
From IJN Passover Foods
- 2 C almond flour
- 1/2 tsp. salt
- 2 TB melted coconut oil, plus more for greasing pan
- 1 large egg, whisked
- 1 TB fresh rosemary
- 1 medium shallot, diced
- 1 C fresh spinach
- 1 TB olive oil
- 6 large eggs
- 1 C milk
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. ground nutmeg RMJ added
- 1/2 C goat cheese, crumbled
Preheat oven to 375ºF. Grease a 9-inch pie pan and set aside.
In a large bowl, combine almond flour and salt. Then add in remaining ingredients and mix into a shaggy ball. Press the dough into the bottom and sides of the 9-inch pie pan. Bake for 15 minutes or until lightly browned. Cool.
Meanwhile, make the filling. Heat a large sauté pan over medium heat and heat olive oil. Add shallots and sauté for 5-7 minutes until translucent. Add spinach and sauté just until slightly wilted, about 30 seconds. Transfer to a plate to cool.
In a large mixing bowl, whisk together eggs, milk, salt and red pepper flakes. Stir in the cooled spinach mixture and goat cheese.
Pour the mixture in the crust and bake for 35 minutes or until the quiche is firm and just barely jiggles.
Serve warm or at room temperature.
The IJN Passover Foods recipe mistakenly instructed to use coconut oil. Olive oil should be used, updated here.