Vegetable Quiche with Potato Crust added to My Recipes successfully.
Category
Mains, Sides
Servings
10
Prep Time
20 minutes
Cook Time
100 minutes
A potato crust?! What an unusual, delicious idea!
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz @cookit_nj
Author:Dining In
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Ingredients
4 large potatoes, shredded
1/4 cup Nutola Cottonseed Oil
1 medium onion, diced
1 (4-ounce) can mushrooms, drained
1/2 zucchini, cubed
1 red pepper, cubed
1 medium ripe tomato, cubed
Nutola Cottonseed Oil, for sautéing
3 eggs
Tuscanini Marinara Sauce
Crust
Filling
Directions
Crust
Spread potatoes in eight-inch square pan (or nine-inch round). Drizzle with oil.
Bake at 400 degrees Fahrenheit, covered, for 25 minutes; uncover and bake an additional 20 minutes or until crispy and golden brown.
Filling
Meanwhile, place vegetables in medium sized pot and sauté in oil until soft.
Remove from heat and allow to partially cool. Combine with eggs and place in crust.
Bake at 350 degrees Fahrenheit until golden brown on top, about 50 minutes. Cover with pasta sauce and continue baking until sauce is warm.
Recipe Note
Variation:
If you don’t use canned mushrooms on Pesach, add another half zucchini instead.
Note: This recipe provided with permission from kosher.com.
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