Spinach Quiche with Whole Wheat Matzo Crust

• 2 sheets of whole wheat matzo
  
• 1 tablespoon butter
• 1 onion, chopped
• 1 10-ounce package frozen chopped spinach, thawed, drained well
• 1/2 cup (about 2 ounces) grated Monterey Jack
• 1/2 cup (about 2 ounces) grated Parmesan
• 4 eggs
• 1/2 cup cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon dried dillweed
• optional: 8 sprigs of fresh dill
  

Preparation

Soak the matzo sheets in a bowl of water for 8-10 minutes.

Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until translucent, about 8 minutes. Add spinach and stir until spinach is dry, about 3 minutes. Cool slightly.

Preheat oven to 375°F. Butter quiche dish or pie pan. Line the pan with sheets of matzo, patching up any holes with smaller pieces of matzo. Sprinkle both cheeses over bottom of crust. Top with spinach mixture and if using the dill, lay the dill sprigs evenly over the spinach. Beat eggs, cottage cheese, salt, pepper, nutmeg and dillweed in large bowl to blend. Pour over spinach. Bake until filling is set, about 40-50 minutes. Cool slightly. Cut into wedges and serve.