Name: Broccoli Casserole Kosher for Passover
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 28 ounces / 800 grams frozen broccoli; 6 ounces / 170 grams cream cheese; 3 ounces / 85 grams sour cream; 5.3 ounces / 150 grams cottage cheese; 3.5 ounces /100 grams hard cheese, chopped; 6 tablespoons matzo meal for Passover (or 6 tablespoons panko bread crumbs for all year round); 4 medium raw eggs; 1 tablespoon oregano powder; 1/2 teaspoon kosher salt; 10 tablespoons olive (other) oil - or your kosher for Passover oil; water to cover broccoli in pot for parboil

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Enjoy this Kosher for Passover dairy broccoli casserole—a quick, dairy-vegetarian quiche perfect any time of year. Contains cheese, gluten and eggs.

Simple yet filling, it provides protein and healthy carbs, and also works as a tasty side for a larger dairy breakfast, lunch, or dinner, whether casual or formal.

How is this quiche Kosher for Passover?

The recipe calls for matzo meal crumbs which are intended specifically for Passover.

How is dairy broccoli casserole suitable for all year round?

Use panko bread crumbs and/or matzo meal to suit baking throughout the rest of the year.

If you are a broccoli lover, you can check 2 more broccoli lovable recipes:

1. non-dairy broccoli fritters/patties/latkes/pancakes recipe.

2. a gluten free dairy broccoli crustless pie/kugel

Easy Instructions to this Dairy Broccoli Casserole

Equipment

1 large pot.
1 strainer
1 large bowl
1 large spoon
1 cutting board or grater for hard (yellow) cheese
1 Pyrex / doubled disposable tin pans
1 piece of parchment paper if you choose to use a tin pan
1 piece of parchment paper to cover pan

Step 1

Defrost and soften the broccoli in boiling water (3 minutes) on the stove.
Strain and transfer to a large bowl.

Step 2

Coarsely chop broccoli; chop/grate cheese.

Step 3

Mix all ingredients, pour into casserole Pyrex pan and pop into oven.

Enjoy!

<Dairy Broccoli Crustless Pie Quiche Mixture/>

Enjoy!

Yield: 12 slices

Broccoli Casserole Kosher for Passover

Broccoli Casserole Kosher for Passover or all year round, with cheese and eggs. Contains gluten and eggs.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

28 ounces / 800 grams frozen broccoli
6 ounces / 170 grams cream cheese
3 ounces / 85 grams sour cream
5.3 ounces / 150 grams cottage cheese
3.5 ounces /100 grams hard cheese, chopped
6 tablespoons matzo meal for Passover (or 6 tablespoons panko bread crumbs for all year round)
4 medium raw eggs
1 tablespoon oregano powder
1/2 teaspoon kosher salt
10 tablespoons olive (other) oil - or your kosher for Passover oil
water to cover broccoli in pot for parboil

Instructions

Preheat oven to 356 Fahrenheit / 180 Celsius.

Put broccoli into large bowl of boiling water for a few minutes to defrost.

Strain.

Transfer to non-stick skillet with 2 tablespoons of oil, stirring, allow the water to evaporate for 5 minutes on high flame.

Coarsely chop broccoli.

Mix 6 tablespoons of oil and rest of ingredients in large bowl.

Smear 2 tablespoons of oil in casserole Pyrex 8"X12" / 20X30cm.

Pour mixture into Pyrex.

Bake 45 minutes, initially covered with parchment paper.

Remove if top is not browning.

Serve hot or cold.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 259Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 86mgSodium 229mgCarbohydrates 12gFiber 2gSugar 2gProtein 9g