Prep 45 mins
Cook 25 mins
Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.
- 1⁄2 cup olive oil
- 1 lb button mushroom, sliced thin in food processor
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 3⁄4 cup water
- 3 large eggs
- 2 (10 1/2 ounce) cans condensed chicken broth or 2 (10 1/2 ounce) cans vegetable broth, undiluted
- 7 matzohs, broken by hand into small pieces
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 pinch dried thyme
- 2 (10 ounce) boxes frozen chopped spinach, thawed and drained
- Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
- Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
- In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
- Spoon into prepared muffin pans, filling level with top of cups.
- Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.