A light and yummy quiche with a delicious combination of sweet potatoes, leeks, and spinach. This non-dairy version can easily be made dairy by adding cooking cream and cheese. Perfect for Shavuot or any occasion!
1: Preheat oven to 350°F.
2: Saute leeks in a pan with oil on medium high heat.
3: Add sweet potato cubes and saute until soft.
4: Add baby spinach and saute until slightly browned and cooked through.
5: Transfer the mixture to a bowl and set aside.
6: Roll out the pie crust and transfer it to a 9-inch round baking dish. Poke holes all over.
7: Bake the crust for 8 minutes.
8: While the crust is baking, make the quiche filling by mixing the eggs, oregano, garlic, salt, and pepper.
9: Once the crust is partially baked, transfer the quiche filling into the crust and bake uncovered for 40 minutes.
10: Enjoy!
