Pesach Spinach & Mushroom Quiche

No sooner have the hamanstaschen crumbs been swept off the kitchen floor, and the last remnants of glitter painstakingly picked out of every crevice, that everyone is automatically in Pesach mode. It's with this impending sense of urgency that I am launching my 'Perfect For Pesach' Meatland newsletter recipe collection right now. First up is this versatile Crustless Spinach 'n Mushroom Quiche - or kugel to some - which makes the ultimate side dish, vegetarian meal, or light lunch. Save this recipe somewhere safe - remember that ALL past recipes are accessible on the Meatland site - and watch this space for your next, delicious Pesach instalment.

1/4 to 1/3 cup vegetable or olive oil 2 onions, chopped 2 sticks celery, chopped 2 teaspoons crushed garlic 1 container white mushrooms, sliced 300 grams frozen spinach, defrosted and drained 4 cups broken-up, small matza pieces 3 eggs, lightly beaten with a fork 2 cups parve chicken stock (see notes) Salt and ground pepper to taste (See notes for dairy options) 1: Heat the oil and saute the onions, garlic and celery till softened and slightly caramelized, add mushrooms and toss till they have lost their moisture, then stir in the well-drained spinach and cook a few minutes longer. 2: Combine the matza pieces, stock, and eggs, allow to stand for a few minutes, then stir into the vegetable mixture. 3: Season well to taste, pour into a greased, standard-size baking tin, and cook at 180 C for approximately 30 minutes or until firm. 4: Cut into squares to serve warm or at room temperature. COOK'S NOTES: Leave out mushrooms if desired or replace with grated carrot for sweetness. Fresh baby spinach could replace frozen. Top with cubes of feta or bulgarit before baking to make this dairy and replace part of the stock with milk for added richness. If you're lucky enough to find ready made matza farfel - fingernail-sized bits of matza - then use this in place of breaking up matza yourself. Serves approximately 8.