If there was one food to eat for the rest of my life, it would be broccoli kugel. I love, love, love it.
Perhaps it’s because my mom makes it for me. That’s a strong possibility. It is just so good. You wouldn’t think it would be so special, what, with the simple ingredients. But the texture of the broccoli, along with the creaminess of the cheese and egg is perfection.
I could, and do, eat it for breakfast, lunch and/or dinner. Yes, I said “and/or”. I’ve been known to revisit the kugel more than once in a day.
My mom’s recipe is unique in that she uses matzo meal instead of flour. She says the matzo gives it that special texture that makes it less dense than other kugels.
I was finally able to have my mom show me how to make it, and we had a lovely afternoon cooking together.
We had so much fun together, in fact, that I think she’ll be making more guest appearances. (If I have anything to do with it.)
Now I know how to make broccoli kugel on my own, but it will always taste better made by Mom.
- 2 pounds (800 grams) frozen broccoli florets
- 4 eggs, beaten
- 3/4 cup mayonnaise
- 1 onion, finely chopped
- 1 Tablespoon garlic powder
- 2 teaspoons salt
- 1/4 cup matzo meal
- 1/2 cup Gruyere cheese, grated
- 3/4 cup Panko bread crumbs
Preheat oven to 350 degrees F.
Spray a 9×12 inch baking pan with non-stick spray.
Boil water. Add frozen broccoli. Cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Mash with a fork.
Mix together the eggs, mayonnaise, onion, and broccoli. Add salt, garlic powder, Gruyere cheese and matzo meal.
Pour mixture into the pan. Top with Panko bread crumbs.
Bake for 40-45 minutes or until a knife inserted into its center comes out clean and breadcrumbs have browned.
If you don’t have matzo meal, substitute 1/4 cup whole wheat flour.
I’ve tried all kinds of different cheeses in this. The best ones have a more pronounced flavor, such as parmesan or a sharp cheddar. If you don’t have Gruyere, don’t fret. Another cheese will work.