Quiche is always a good idea! Especially with Shavuot coming, we are all looking for “unconventional” dishes to serve. Something light, dairy and yummy! Even though this quiche is non dairy, it can easily be made dairy by using cooking cream and sprinkling some cheese inside and/or on top!
3 leeks, washed and cut
1 sweet potato, cubed very small
3 handful fresh baby spinach
1 frozen pie crust, thawed
4 eggs
1/2 belsoy cooking cream
1/4 tsp oregano
1/4 tsp garlic powder
Salt and pepper
DIRECTIONS:
Preheat oven to 350.
Start by sauteing your leeks in a pan with oil on medium high heat.
Add sweet potato cubes. Saute until soft. Add spinach and saute until everything is slightly browned and cooked through. Transfer to a bowl. Set aside.
Roll out your pie crust. Transfer to a 9 inch round baking dish. Poke holes all over. Bake for 8 minutes.
While the crust is baking, make the quiche filling: mix in the eggs, oregano, garlic, salt and pepper.
Once the crust is partially baked, transfer quiche filling into the crust and bake, uncovered, for 40 minutes.
Enjoy,
Guila
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