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Passover Quiche with Sweet Potato Crust by Vicky Cohen and Ruth Fox|@mayihavethatrecipe

Posted on by Kosher Guru

 

A delicious Passover quiche with a sweet potato crust that can be customized with your favorite veggies. It’s gluten-free and has rich, custardy goodness of traditional quiche while being parve. It may be eaten hot or cold and can be prepared a few days ahead.

Passover Quiche with Sweet Potato Crust
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Ingredients
  1. FOR THE CRUST
  2. 1 large sweet potato, peeled sliced thin (with a mandolin slicer, or by hand
  3. 1 tbsp plus 2 -3 tsp extra virgin olive oil, divided
  4. 1/4 tsp salt
  5. FOR THE FILLING (for a vegan option, see notes)
  6. 1 tbsp extra virgin olive oil
  7. 2 medium-size zucchini, diced small ( about 3 1/4 cups diced)
  8. 3/4 tsp salt, divided
  9. 1/4 tsp black pepper, divided
  10. 2 cups freshly shredded carrots
  11. 5 large eggs ( see note for a vegan option)
  12. 12 grape tomatoes, sliced in half lengthwise
Instructions
  1. To prepare the crust: Heat oven to 400F. Spread 1 tablespoon of the olive oil on a round 9.5" baking pie dish
  2. Place the sweet potatoes slices in circles, overlapping (see image above), and season each layer with a teaspoon of the oil and 1/8 teaspoon of the salt. Cut some of the sweet potatoes slices in half and place them so they go up the sides of the baking dish. Bake for 15 minutes and remove the baking dish from the oven, leaving it on
  3. While the crust is baking in the oven, prepare the filling
  4. Heat 1 tablespoon of olive oil in a large skillet. Add the zucchini, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper and cook over medium-high for 10 minutes, stirring frequently
  5. Add the shredded carrots, mix well and set aside and let them it cool slightly
  6. Beat the eggs in a large bowl. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper
  7. Spread the zucchini and carrot mixture onto the sweet potato crust. Pour the beaten eggs on top and spread them evenly using a spatula. Gently arrange the tomatoes on top
  8. Bake at 400F for 30 minutes or until the eggs are cooked. Serve warm as a side, for lunch with a salad or for breakfast
KosherGuru - Bringing Anything and Everything Kosher to the Masses https://thekosherguru.com/

Vicky Cohen and Ruth Fox are sisters raised in Barcelona by Syrian-Lebanese Jewish parents. The sisters now live in the U.S. They are the Chief Foodie Officers of May I Have That Recipe, an 8-year old kosher, vegan and vegetarian food blog that offers recipes from around the world. They are the authors of the cookbook Tahini and Tumeric: 101 Middle Eastern Classics – Made Irresistibly Vegan. Check out their website mayihavethatrecipe.com and their cookbook Tahini & Turmeric

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