Description
A delicious quiche with sweet potato crust that can be made with your favorite veggies, may be eaten hot or cold, and can be prepared as a dairy or vegan entrée.
Ingredients
FOR THE CRUST
- 1 large sweet potato, peeled sliced thin (with a mandolin slicer, or by hand)
- 1 tbsp plus 2 -3 tsp extra virgin olive oil, divided
- 1/4 tsp salt
FOR THE FILLING (for a vegan option, see notes)
- 1 tbsp extra virgin olive oil
- 2 medium size zucchini, diced small ( about 3 1/4 cups diced)
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- 2 cups freshly shredded carrots
- 5 large eggs ( see note for a vegan option)
- 12 grape tomatoes, sliced in half length wise
Instructions
- To prepare the crust: Heat oven to 400F . Spread 1 tablespoon of the olive oil on a round 9.5" baking pie dish
- 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
- While the crust is baking in the oven, prepare the filling
- 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
- Add the shredded carrots, mix well and set aside and let the it cool slightly
- Beat the eggs in a large bowl. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper
- 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
- 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
Notes
For a vegan option (not suitable for Passover), combine 16oz extra firm tofu, 2 tbsp nutritional yeast, 6 large fresh basil leaves, 1 clove garlic, 1 tbsp water, 1 tsp dry thyme, 1/4 tsp turmeric, 1/4 tsp salt, 1/8 tsp black pepper in the food processor and process until smooth. Transfer it to a bowl, add the zucchini mixture and pour over the crust. Bake for 45 minutes or until it firms up.
You can top the quiche with your favorite dairy cheese like feta or goat or your favorite vegan cheese before baking.
The crust can be made with regular potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1/8
- Calories: 128
- Sugar: 4
- Sodium: 368.2
- Fat: 8.5
- Saturated Fat: 1.8
- Unsaturated Fat: 6.2
- Trans Fat: 0
- Carbohydrates: 8.6
- Fiber: 2.1
- Protein: 5.3
- Cholesterol: 116.3