Prep Cook Yield Ready In
35 minutes 40 minutes 2 quiches 90 minutes

Quiche With Veggie Crust Recipe

Satisfying cheese quiche made with a vegetable-based crust — perfect for Passover or anytime you need a low-carb entree.

Advertisement

Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even shakshuka. But I am always looking for something a little different to serve as a satisfying breakfast or portable lunch.

This veggie “kugel” crust is all those things: great for vegetarian lunch, it’s healthful, packed with tons of veggies and it’s a super satisfying breakfast. I use spinach in the filling, but you could just as easily use kale, broccoli, squash or any other quiche filling you like. Just make sure if you use a frozen vegetable to thaw completely and remove the excess water.

Make sure to grease your springform pans for easy baking. This recipe yields two 8-inch quiches — ideal for eating all week, or serving for guests.

Ingredients

For the crust:

  • 1 large sweet potato
  • 1 russet (Idaho) potato
  • 1 medium zucchini
  • 2 large eggs
  • 1/2 cup matzah meal
  • 1/2 tsp salt

For the filling:

  • 6 large eggs, at room temperature
  • 2 cups heavy cream or half and half
  • 6 oz (around 2 cups) frozen spinach, thawed and drained well
  • 2 cups shredded cheddar or gruyere cheese plus extra
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. To make the crust, coarsely grate the potato, sweet potato and zucchini using a hand grater or in a food processor. Add to large bowl and mix with eggs, matzah meal, salt and pepper.
  2. Preheat oven to 400 degrees.
  3. Grease two 8-inch springform pans. Spoon veggie mixture into bottom of pans and gently push all along the bottom of the pan and up the sides a little to form crust. Place in fridge for 5-10 minutes.
  4. Bake crusts for 10-15 minutes, until crust just starts to brown and crisp around the edges.
  5. While crust is baking, prepare filling by whisking eggs and heavy cream (or half and half) in a large bowl. Add spinach, cheese, salt and pepper. Pour half the mixture into one prepared crust, the other half into other crust. Top with a sprinkle of additional shredded cheese, a few dabs of butter and thick sea salt if desired.
  6. Reduce oven temperature to 375 degrees and bake another 25-30 minutes, or until the middle of the quiche has puffed slightly.
  7. Allow to cool slightly. Serve warm or at room temperature. Can be prepared 1-2 days ahead of time.

Prep for Passover like a pro with this special email series. Click here to sign up and you’ll receive a series of helpful, informative, and beautiful emails that will help you get the most out of the holiday.

Advertisement
Advertisement

Keep on Noshing

Tuscan Style Chopped Liver

Skip the traditional and try this Italian style chopped liver for a rich, sweet, and flavorful spread.

Free Stuff: Artisanal Gefilte Fish Delivered to Your Door

We talk about the love and hate of gefilte fish a lot at The Nosher, and we know some of you ...

Zucchini Boats Stuffed with Ricotta and Pine Nuts

A dairy meal that allows the veggies to shine.