Quajadas
Quajadas
A flexible Sephardic baked custard or egg casserole made with eggs, cheese, and vegetables such as spinach or zucchini. In Italian Sephardic contexts it is especially suited to spring festivals like Passover and Shavuot.
Ingredients
- •6 large eggs
- •1 1/2 cups ricotta or crumbled feta
- •2 cups grated zucchini or finely chopped spinach
- •1/3 cup matzo meal or breadcrumbs
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons chopped dill or mint
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F/190°C and lightly oil a baking dish.
- 2
If using zucchini, squeeze out excess moisture; if using spinach, sauté briefly and cool.
- 3
Beat the eggs in a large bowl until well combined.
- 4
Add the ricotta or feta, vegetables, matzo meal or breadcrumbs, olive oil, herbs, salt, and pepper.
- 5
Mix until evenly combined and pour into the prepared dish.
- 6
Smooth the top and let the mixture rest for 5 minutes so the matzo meal or crumbs absorb liquid.
- 7
Bake for 30 to 35 minutes, until puffed, golden, and set in the center.
- 8
Cool slightly before slicing and serving warm or at room temperature.
Kosher notes
This is a dairy dish. For Passover, use certified kosher-for-Passover matzo meal instead of regular breadcrumbs.
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