Sheets of matzo magically turn into a crust in this vegetarian quiche recipe, perfect to whip up for breakfast, brunch, lunch, or dinner during Passover.
3 tbsp olive oil, divided
1 tbsp minced garlic
1 large carrot, coarsely grated
3/4 tsp salt, divided
1/4 (12 oz) bag Nature’s Promise Organic Kale
4 large sheets kosher for Passover matzo
10 large eggs, beaten
1/4 cup chopped chives
Preheat oven to 375°F. In a 12-inch skillet, heat 2 tbsp oil on medium. Add the garlic. Cook 1 min., until golden, stirring often. Stir in the carrot and ¼ tsp salt. Cook 5 min., until almost tender, stirring occasionally.
To skillet, in batches, add the kale. Cook 3–5 min., until wilted, stirring often. Transfer vegetables to a large bowl and let stand until no longer hot.
Meanwhile, brush insides of a 9-inch-deep dish pie plate with remaining 1 tbsp oil. Break each matzo sheet into quarters. Add warm water to a large baking dish. Dip matzo pieces into water, letting excess drip off, until matzo is soft and pliable but not falling apart. Line inside of prepared pan with matzo pieces, slightly overlapping pieces as needed.
Into bowl of vegetables, stir the eggs, chives, and remaining ½ tsp salt. Season with pepper. Pour over matzo in pan. Bake 20–25 min., until set in center.