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Vegetable Quiche with Potato Crust


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



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.


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.


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


Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz