This was the perfect use of leftover matzo stuffing, and good keeping Passover.
Asparagus quiche with leftover matzo stuffing crust
1 cup or so of leftover matzo stuffing (or 1 cup of moistened farfel)
1/2 cup matzo meal
1 1/2 cups soy mozzarella cheese shreds
1/2 pound asparagus, tough ends snapped off
1/2 teaspoon dried herb (I used oregano)
1 cup nondairy creamer
paprika for sprinkling
Preheat oven to 350 degrees F. In a medium bowl, mix together the stuffing (or farfel), egg, and matzo meal, til it comes together nicely. Pat into a sprayed 9 or 10″ pie pan or straight edge pan.
Next, sprinkle the soy cheese shreds evenly over the crust. Place the asparagus spears decoratively on top of the cheese. Sprinkle your herb on top of the asparagus.
In a medium bowl, beat together the eggs and the nondairy creamer. Pour carefully over the asparagus, and then dust with paprika.
Place in over and bake for about 40-45 minutes til set and golden. Makes 6 servings.