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Recipe by Dining In

Vegetable Quiche with Potato Crust

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Vegetable Quiche with Potato Crust
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Egg
2 Hours
Diets
- Gluten Free - Vegetarian - Pescatarian

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

Ingredients

Crust

  • 4 large potatoes, shredded

  • 1/4 cup oil

Filling

  • 1 medium onion, diced

  • 1 (4-ounce) can mushrooms, drained

  • 1/2 zucchini, cubed

  • 1 red pepper, cubed

  • 1 medium ripe tomato, cubed

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.

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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Freidy
Freidy
4 years ago

Quiche No salt or spices for flavour?

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Raquel
Raquel
Reply to  Freidy
4 years ago

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

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wpdiscuz   wpDiscuz

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