Vegan Sweet Potato Quiche

Method

25 min prep · 45 min cook

1. Prepare the Crust: In a large bowl, mix the flour and salt. Cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Form into a ball, wrap in plastic, and chill for at least 30 minutes.

2. Preheat Oven: Preheat your oven to 375°F (190°C).

3. Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie pan. Transfer to the pan, trim any excess, and prick the bottom with a fork.

4. Bake the Crust: Pre-bake the crust for 10 minutes. Remove from the oven and set aside.

5. Prepare the Filling: Blanch the sweet potato slices in boiling water for 2-3 minutes until slightly tender. Drain and set aside.

6. Blend Tofu Mixture: In a food processor, blend the tofu, nutritional yeast, plant-based milk, turmeric, garlic powder, salt, and pepper until smooth.

7. Sauté Vegetables: In a pan, sauté the onion until translucent. Add the spinach and cook until just wilted. Mix the sautéed vegetables into the tofu mixture.

8. Assemble the Quiche: Arrange a layer of sweet potato slices at the bottom of the pre-baked crust. Pour the tofu and vegetable mixture over the top. Arrange the remaining sweet potato slices and cherry tomato halves on top for garnish.

9. Bake: Bake for 35-40 minutes, or until the filling is set and the top is lightly golden. Cool and Serve: Let the quiche cool for a few minutes before slicing. Serve warm.

Courses: Breakfast, Brunch, Lunch, Dinner

More recipes

More like thisFresh from the kitchen

BBQ Vegan Pulled Mushroom SandwichBuffalo Cauliflower BitesVegan MarinadeVegan Pasta PrimaveraCoconut Yogurt ParfaitVegan Pirukad