Not Just for Passover – Quiche with Sweet Potato Crust

Directions

1. 1
   Heat oven to 400F .
2. 2
   Spread 1 tablespoon of the olive oil on a round 9.5 baking pie dish
3. 3
   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.
4. 4
   Cut some of the sweet potatoes slices in half and place them so they go up the sides of the baking dish.
5. 5
   Bake for 15 minutes and remove the baking dish from the oven, leaving it on
6. 6
   While the crust is baking in the oven, prepare the filling
7. 7
   Heat 1 tablespoon of olive oil in a large skillet.
8. 8
   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
9. 9
   Add the shredded carrots, mix well and set aside and let the it cool slightly
10. 10
    Beat the eggs in a large bowl.
11. 11
    Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper
12. 12
    Spread the zucchini and carrot mixture onto the sweet potato crust.
13. 13
    Pour the beaten eggs on top and spread them evenly using a spatula. Gently arrange the tomatoes on top
14. 14
    Bake at 400F for 30 minutes or until the eggs are cooked.
15. 15
    Serve warm as a side, for lunch with a salad or for breakfast