Broccoli Kugel

Broccoli Kugel is a traditional Jewish casserole which is popularly served on Shabbos and holidays.  This dish is inherently dairy free, since it uses broccoli and eggs as its main ingredients.

Broccoli kugel is essentially a broccoli casserole.  

Like other kugels, it is served on Shabbos and religious holidays as a sort of side.

Personally, I’ve most often seen it served at kiddushes hosted in Shul – a sort of brunch held on Shabbos and holidays.

Kugels as a whole originated with Ashkenazi Jews.  

Ashkenazi Jews, generally speaking, are Jews who originated in Europe rather than the Middle East, who are known as Sefardi.  

Like the Ashkenazi tradition itself, Kugel originated in Germany hundreds of years ago and spread across Europe and eventually into the Americas.

This recipe was given to me by my mom.  

Her broccoli kugel is the best I’ve ever tasted and is the only one I’ll even eat.  

I find most kugels to be lacking in flavor, so I avoid them.

Honestly, I just don’t see most of kugels as worth the calories.

My mom’s, on the other hand, is filled with an incredible savory flavor which I can’t seem to get enough of.

Types of Kugel

There are many different types of kugel.  

The three most popular kugels are potato kugel, lokshen (noodle) kugel, and Yerushalmi (Jerusalem) kugel.  

Personally, my favorite is Yerusalmi kugel. But, when I want something more savory, my go-to kugel is broccoli.

Kugel vs quiche and frittata

While Broccoli kugel may look like a broccoli quiche or a broccoli frittata, it isn’t.  

Unlike a quiche, kugel doesn’t have a crust and broccoli kugel doesn’t include cheese.

As for a frittata, kugels are baked rather than fried. Frittatas are actually more similar to an omlet than a kugel.

CAN FROZEN BROCCOLI BE USED?

Yup. When I don’t have fresh broccoli on hand, I defrost a bag of frozen broccoli from the freezer and use that.

HOW TO DOUBLE THE RECIPE

If you double the recipe, you will need a 9 x 13-inch pan.  

This is because two round 9-inch pans hold about the same amount of liquid as a single 9×13-inch pan.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

How to store

Once it has cooled, cover well with tinfoil or plastic wrap. Store in the fridge for up to five days.

After that, it may still be good to eat, but the quality will begin to degrade.

How to freeze

Store in an airtight container or resealable freezer bag.

If you plan to eat it slice at a time, I recommend slicing it prior to freezing and store them in individual bags.

Store for up to 3 months in the freezer.

how to reheat

Remove from freezer and allow for thaw.

Reheat in the microwave or the oven.

The microwave is faster, but it may come out a bit soggy, so I recommend using the oven.