Recently a friend was up here visiting in Yavne’el and she brought a grain-free quiche.
It’s a treat if you are lactose intolerant because this is a quiche recipe that’s dairy free too. And since it’s grain free, you can make this for Passover.
This quiche is super easy, super delicious.
Zucchini And Kale Quiche With A Sweet Potato Crust
Ingredients:
- 2 medium sweet potatoes, peeled and sliced thin
- 1 tablespoon Galilee Green olive oil
- 1/3 cup of minced yellow onion, (this was 1/4 of a large yellow onion for me)
- 1 tablespoon minced garlic , (this was 3 cloves of garlic for me)
- 2 cups of shredded zucchini (this was 1 large zucchini for me)
- 2 cups of chopped kale (this was from 4 large kale leaves), make sure to remove the stem
- 1/4 cup canned coconut milk or coconut cream
- 5 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground nutmeg
- 1 Roma tomato, sliced
- optional- a sprinkle of dried rosemary
Instructions:
- Preheat the oven to 400 degrees.
- Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion.
- Brush some olive oil onto the sweet potato slices with a silicone basting brush.
- Bake the sweet potato crust for 20 minutes.
- While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
- Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
- Add the shredded zucchini and kale to the pan, mix them into the onions and then let it all cook for 4 minutes, stirring every so often
- Set the veggies aside.
- Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
- Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust.
- Top the quiche with the sliced Roma tomatoes. If you want, sprinkle with some dried rosemary.
- Reduce the oven heat to 375 degrees.
- Put the whole thing into the oven for 40 minutes. Let the quiche sit for 15 minutes. Slice and Enjoy!
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