Leek & Artichoke Matzoh Kugel
"On Passover, a typical kugel might consist of a matzoh base, made sweet with apples and raisins or filled with seasonal vegetables. This is a great dish that everyone can enjoy!" - Cara Lyons
Make This Recipe
Ingredients
- 10 large, Eggland's Best eggs
- 8 sheets matzoh
- 4 medium leeks, sliced thin and rinsed well
- 3 14oz cans quartered artichokes, drained
- 1 teaspoon dried dill
- 1/2 teaspoon ground nutmeg
Preparation
- Preheat oven to 350 degrees F.
- Spray a 13 X 9 baking dish with nonstick cooking spray and set aside.
- Break matzoh into small pieces in a bowl, and add warm water - just enough to cover matzoh; let matzoh sit for a few minutes, just long enough to soften. Drain in a colander and set aside.
- Heat olive oil over medium heat in a skillet; add leeks and saute for about 20 minutes or until softened and lightly browned.
- Add artichokes and season with salt and pepper.
- Cook for 4-5 more minutes, remove from heat and cool slightly.
- Beat eggs in a large bowl with dill and nutmeg; fold in matzoh and vegetable mixture.
- Pour into baking dish and bake for about 50 minutes, or until eggs are fully set and lightly browned on top.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 163 |
| Fat | 4g |
| Saturated Fat | 3g |
| Cholesterol | 146mg |
| Sodium | 94mg |
| Carbohydrates | 24g |
| Dietary Fiber | 3g |
| Protein | 9g |