You’ve probably had an egg bite, but have you ever tried quashado? This traditional Sephardic spinach, egg, and cheese bake is light, savory, and full of rich Mediterranean flavor. Made with Parmesan, feta, and a touch of nutmeg, it’s the kind of simple, comforting dish that’s perfect for Sukkot, Shavuot, or any cozy weekend brunch. Whether you serve it warm from the oven or chilled the next day, quashado proves that Sephardic home cooking did “egg bites” long before Starbucks ever did.
Quashado (Sephardic Spinach, Egg & Cheese Bake)
Quashado is a traditional Sephardic spinach, egg, and cheese bake that’s fluffy, savory, and full of flavor. Perfect for Sukkot or any time of year, it’s a comforting dish that rivals any egg bite.
Ingredients
- 1/4 cup olive oil divided
- 6 eggs
- 1 cup crumbled feta
- 1 cup parmesan plus 2 tbsp for topping
- 1/4 cup matzo meal
- 1/4 tsp nutmeg freshly grated, if you have
- 1 lb baby spinach
Instructions
- Preheat oven to 350°. Place a 9 x 13 dish to heat in the oven while making the quashado mixture.
- Whisk eggs together in a bowl and add in feta, parmesan, matzo meal, 2 tbsp of olive oil and nutmeg and toss together. Fold in baby spinach and mix well.
- Carefully remove preheated tray from the oven and drizzle with 2 tbsp of olive oil. Pour in spinach mixture and use a spatula to even out the edges. Top with remaining 2 tbsp of parmesan and bake for 45 minutes, rotating once for even cooking.
- Let cool slightly before cutting into squares and serving. Can be made ahead and kept in the refrigerator for up to 5 days.