Leek & Artichoke Matzoh Kugel

0 ( 0 )
Leek & Artichoke Matzoh Kugel
Prep Time
15 mins
Cook Time
1 hr 15 mins
Yield
12 servings
Recipe by: Cara Lyons

"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

Ingredients

  • 10 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

Nutrition

Serving Size
1 Serving
Calories
163
Fat
4g
  Saturated Fat
3g
Cholesterol
146mg
Sodium
94mg
Carbohydrates
24g
Dietary Fiber
3g
Protein
9g
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 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 bakign dish and bake for about 50 minutes, or until eggs are fully set and lightly browned on top.

Filed Under: Main Course, Passover

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO