Step 1

Preheat the oven to 375°F. Generously grease and line with parchment an 8”x8” square or round baking dish (this will keep the kugel from sticking to the pan).

Step 2

Roughly chop up your fully thawed and well-drained broccoli. If you prefer having super finely diced broccoli, you can also pulse this in a food processor until well chopped.

Step 3

In a large bowl, combine the broccoli and finely diced onion. Add the matzah meal and toss to coat everything together. For a gluten-free version, use potato starch instead of matzah meal.

Step 4

In a medium bowl, whisk together the eggs, oil, salt and pepper. Add that to the broccoli mixture, and stir until well-combined.

Step 5

Place the mixture into the greased and lined baking dish. If necessary, use a spoon or spatula to pat down the mixture into an even layer.

Step 6

Bake for 45 minutes, or until browned at the edges, and fully set (with no jiggle).

Step 7

Allow to cool slightly, and serve warm or at room temperature.