The word “kugel” is German for “ball” and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the chulent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans, in the same form that we now know them.
Everyone loves this broccoli kugel for it’s ease and simplicity.
This recipe is famous, but it’s a little old school, to make my new modern Broccoli Kugel 2.0 as featured in the video above check out Broccoli Cauliflower Kugel Cups.
We have more than 50 different kinds of kugel recipes, find your favorites.
Broccoli Kugel
Servings
8 Servings
Ingredients
- 1 2-pound bag frozen chopped broccoli cuts, thawed and drained
- 1 cup light mayonnaise
- 4 eggs
- 1½ teaspoons kosher salt
- ¼ teaspoon coarse black pepper
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 375° F.
- Liberally coat a 9-inch round baking dish with non-stick cooking spray.
- In a large bowl, place broccoli, mayonnaise, eggs, salt, black, and cayenne peppers, and mix well.
- Pour broccoli mixture into prepared baking dish.
- Bake at 375°F for 1 hour and 15 minutes, or until set with golden edges.
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I would like to share my experience regarding freeing cooked/baked food. I freeze everything (except for potato kugel) BEFORE baking. I take it out to defrost and then bake and it tastes as fresh as new. I find frozen cooked food to be too watery.
I was thinking of making it for Pesach, not sure if you I can get cayenne pepper but maybe use garlic powder instead.
you absolutely can – see that recipe here: http://www.joyofkosher.com/recipes/spinach-mushroom-kugel/
Can you sub chopped frozen spinach? or is it too liquidy?
hey there Steph – so this is just divine in a pie shell (honestly what isn’t?!) just a note that this freezes just OK – it can become a little watery when reheated (the brocooli can release some liquid when warmed)so note that your pie shell may be a bit soggy at the bottom.
Sounds too easy-but from the feedback it sounds yum! Can I make this recipe into muffins or will it burn?
Hey Gitty – it is too easy (and too good!) I tried in muffin tins and I had a little trouble. It’s super delicate so getting it out in one piece (even after greasing well) was a little (actually a lot) hard. Then I tried with muffin papers but I used thin light colored papers and they were hard to peel off so if you are set on muffins I would use sturdy muffin paper in a contrasting color so you don’t end up mistakenly eating the paper (like we almost did – ah!!!)
Hey C – I do try. Although due to my recent travels I am about 200 comments behind (ahhhhh!) working on them one by one now. So happy this was a hit!
Hi! If I make kugel in a pie shell, can I freeze?
Made this on rosh hashanah and everyone loved it! Thanks so much! Also, I’m so impressed that you respond to all the comments. That’s really thoughtful.
Hey Beth yes it tastes GRRRREAT in a pie shell (doesn’t everything?) BUT it fits about 3/4 of the brocooli mixture so you can try to adjust the recipe to make a bit less or cook the remainder as individual muffins or in small ramekins.
thanks for letting me know where you are writing from – how cool! what a bummer re: checked frozen broccoli, sorry 🙁
way to complicate things 🙂 yes you should – enJOY!
Thanks! We can’t get frozen broccoli with a hechsher in Johannesburg.
I’m using fresh broccoli, not frozen – does it need to be par-boiled?
Would this recipe work in a pie crust?
Would I use the same amounts?
yes for sure – perfectly! I was actually thinking about making it this week for a family shabbos at my sister-in-law’s (a 45 minute drive 🙂
does it travel well? say an hours drive?
hey Dalya that’s really the core of the recipe but here are a few ideas 1) I use light 2) I know there is a soy based mayo (nayonaise – I think it’s called) that is sold in health food stores/aisles 3) you can sub in Greek yogurt (but of course that would change the status from pareve to dairy) 4) you can use all eggs – and make it like a frittata.
Hi,
I can’t wait to try this recipe! But I was wondering if there are any healthier substitutes for the mayo I can use?
it is – so hope you enJOYed!
no need for matzah meal (fewer carbs – YAY!)
yes correct – I make this all the time in a 9×13 by simply doubling only the mayo and eggs all other measurements stay the same. If the top is browning too quickly cover loosely with foil.
would love to know how it turns out bc zucchini has so much water in it. please do let us know.
In the oven now, smells yummy!
Doesn’t this need some matzo meal to keep it together, or do the eggs take care of that? I’ve made broccoli kugel before and it always had matzo meal. Sounds delish.
You would double the mayo and the eggs, but not the broccoli? Is that correct?
I know isn’t it surprisingly simply delish?!
Made your Broccoli Kugel this past Shabbos cut recipe in half just 3 of us home used a small round aluminum pan fit like a glove! I must say I thought it would be a bit blah not much spicing, too easy, no blood, sweat and tears! Well this will be my new go to Broccoli Kugel, we loved it simple, easy and most important tasty!
I’m trying this recipe out but with zucchini (pulsing it a bit in my food processor) instead of broccoli.
OH YAY Debby! so happy – thank for commenting!
This is an awesome recipe! It is so tasty and easy to make. Tried the garlic and it worked. Love it!
OMG that’s hysterical! My Hubby agrees with your hubby (so I make this recipe for him too – LOL!) But I like Islands in mayo (is that so wrong?)
My hubby likes when the broccoli is chopped like this, rather than “islands in mayo” as he puts it! This is a perfect recipe for our family!!
it should freeze just fine.
awesome! thanks for you comments!
yuparoo!
enJOY
awesome thanks for the feedback!
great feedback and great swap out!
YAY!
Can I freeze this kugel?
this was a big hit. i also substituted garlic powder for the cayenne. thanks for a new way to serve vegetables.
I plan to make the 9×13 kugel. May I substitute egg beaters for the extra 4 eggs?
Broccoli and kugel – what’s not to love and easy to have on hand ingredients – cannot wait to make!! Thanks for the recipe!!
I made this for shabbos and it came out great!
This was enjoyed by a wide range of ages. Easy to make
Substituted garlic powder for cayenne pepper
i made this last night and it went over very well. I did double the eggs and mayo and baked it in a 9 x 12 pan. i was not sure if i should cook it for longer that the smaller size, but sort of used my judgment and it looked pretty much done at about an hour and a quarter or so…it was solid..could have left it longer to brown, but didn’t want it to get burned or dried out.
Let us know how it comes out.
When I read this recipe I was thinking it might be good with cream cheese or herbed goat cheese. Or maybe both? And topped with those french fried onions….. Good Shavuot recipe.
Also just wanted to let everyone know I make this all the time in a 9×13 by simply doubling only the mayo and eggs all other measurements stay the same. If the top is browning too quickly cover loosely with foil.
Looking forward to making this for Shavuot. Can it be eaten cold or should I warm it on the hotplate?
It can be eaten cold, it’s personal choice.
hi – am so sorry — was a typo! changing this now from 1TBS to 1 1/2 tsp kosher salt
Hi Jamie, I was inquiring if I can make this recipe with fresh broccoli, and how much would I need? Tia!!
Hi Faigie. Yes you you can use fresh broccoli but you will need to par boil it. Use the same measurement – you want 2 pounds of chopped broccoli.
I made this recently, and although the consistency is good, it is waaay too salty–I had to throw most of it out.