Quiche with Veggie Crust


For the crust

1 large sweet potato

1 russet (Idaho) potato

1 medium zucchini

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2 large eggs

1/2 cup matzah meal

1/2 teaspoon salt


For the filling

6 large eggs, at room temperature

2 cups heavy cream or half and half

6 ounces (around 2 cups) frozen spinach, thawed and drained well

2 cups shredded cheddar or gruyere cheese plus extra

1/2 teaspoon salt

1/4 teaspoon pepper



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.

Preheat oven to 400 F.

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.

Bake crusts for 10-15 minutes, until crust just starts to brown and crisp around the edges.

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.

Reduce oven temperature to 375 degrees and bake another 25-30 minutes, or until the middle of the quiche has puffed slightly.

Allow to cool slightly. Serve warm or at room temperature. Can be prepared 1-2 days ahead of time.