Food brings people together - no matter how far apart you are. This recipe was posted by my friend Shelley who moved to Israel in the early 80's. Fast forward a few decades and continents and thanks to Facebook I can see what she's up to and what she's been eating. And it's all healthy!
Shelley eats grain-free and created this delicious quiche.
You can find the original recipe at Galilee Green.
Zucchini And Kale Quiche With A Sweet Potato Crust
Serves 4 to 6
What makes this recipe special is the sweet potato crust.
2 medium sweet potatoes, peeled and sliced thin
1 tbsp olive oil
1/3 cup of minced yellow onion
2 - 3 cloves garlic, minced
2 cups of shredded zucchini
2 cups of chopped kale, make sure to remove the stem
1/4 cup canned coconut milk or coconut cream
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1 tomato, sliced, (optional)
a sprinkle of dried rosemary, (optional)
goat cheese, (optional)
1. Preheat the oven to 400 degrees.
2. Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion.
3. Brush some olive oil onto the sweet potato slices with a silicone basting brush.
4. Bake the sweet potato crust for 20 minutes.
5. While the sweet potato crust is baking, put 1 tbs of olive oil onto a large frying pan over medium heat.
6. Put the the minced onion and garlic in the pan, mix them into the olive oil and let them cook 3 1/2 minutes.
7. 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
8. Set the veggies aside.
9. Then, in a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and nutmeg together with a whisk.
10. Mix the zucchini and kale into the egg mixture and then pour the whole thing into the sweet potato crust
11. Top the quiche with the sliced tomatoes. If you want, sprinkle with some dried rosemary.
12. Reduce the oven heat to 375 degrees.
13. Put the whole thing into the oven and bake for 40 minutes. Let the quiche rest for 15 minutes.
14. Slice and Enjoy!