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Vegetable Quiche with Potato Crust

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Vegetable Quiche with Potato Crust
Parve Parve
10 Servings Serving Icon
2 Hours Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Egg
Diets info-icon
- Gluten Free - Vegetarian - Pescatarian

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A potato crust?! What an unusual, delicious idea!

Directions

Crust

1. Spread potatoes in eight-inch square pan (or nine-inch round). Drizzle with oil.
2. Bake at 400 degrees Fahrenheit, covered, for 25 minutes; uncover and bake an additional 20 minutes or until crispy and golden brown.

Filling

1. Meanwhile, place vegetables in medium sized pot and sauté in oil until soft.
2. Remove from heat and allow to partially cool. Combine with eggs and place in crust.
3. Bake at 350 degrees Fahrenheit until golden brown on top, about 50 minutes. If desired, cover with pasta sauce and continue baking until sauce is warm.

Variations:

If you don’t use canned mushrooms on Pesach, add another half zucchini instead.

Credits

Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz

Recipe tags


Cook it nj Cookitnj Courgettes Kosher for passover Passover Passover sides Pesach Pesach sides Quiche Vegetable quiche Zucchini Zucchinis
Vegetable Quiche with Potato Crust

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2 Comments
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Freidy
Freidy
3 years ago

Quiche No salt or spices for flavour?

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So}mouwmin
So}mouwmin
3 years ago
Reply to  Freidy

I would definitely add salt and pepper. You can also add whatever spices you like.

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