Veggie Matzo Brie
A low-fat veggie matzo "brie" without the high fat brie cheese.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | sheets |
matzo crackers
|
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
monterey jack cheese
grated |
|
| 2 | teaspoons |
dijon mustard
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
(salted) |
|
| ½ | cup |
carrots
grated |
|
| ½ | cup |
broccoli florets
chopped fresh, or frozen broccoli, thawed and squeezed dry |
|
| 1 | x |
basil pesto
basil, to taste (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | sheets |
matzo crackers
|
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
monterey jack cheese
grated |
|
| 1E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
(salted) |
|
| 118 | ml |
carrots
grated |
|
| 118 | ml |
broccoli florets
chopped fresh, or frozen broccoli, thawed and squeezed dry |
|
| 1 | x |
basil pesto
basil, to taste (optional) |
*
|
Directions
Break the matzo crackers into 2-inch pieces. Place in medium bowl and cover with warm water. Set aside until softened, about 5 minutes.
Drain matzo crackers, squeeze dry and return to bowl. Add eggs, cheese, mustard and salt; whisk to combine.
Preheat broiler. In an 8" nonstick skillet, melt butter over medium heat. Add carrots and broccoli and cook, stirring, until vegetables are crisp-tender, about 5 minutes.
Pour matzo cracker mixture over vegetables in skillet and reduce heat to medium-low. Cook until underside is nicely browned, about 10 minutes (top will not be set).
Place skillet under broiler (cover handle with heavy duty foil if not heat-proof). Cook mixture until top is set and golden, 3 to 4 minutes. Cut into quarters and serve. Top with pesto, if desired.
