Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even shakshuka. But I am always looking for something a little different to serve as a satisfying breakfast or portable lunch.

This veggie “kugel” crust is all those things: great for vegetarian lunch, it’s healthful, packed with tons of veggies and it’s a super satisfying breakfast. I use spinach in the filling, but you could just as easily use kale, broccoli, squash or any other quiche filling you like. Just make sure if you use a frozen vegetable to thaw completely and remove the excess water.

Make sure to grease your springform pans for easy baking. This recipe yields two 8-inch quiches — ideal for eating all week, or serving for guests.

Shannon Sarna is the editor of The Nosher food blog, which offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at TheNosher.com.