Savory Sweet Potato Quiche

Savory Sweet Potato Quiche

For the crust:

  • 1/2 cup oat flour
  • 1/2 cup whole-wheat pastry flour
  • 2 tbsp vegan cream cheese (I used Tofutti's savory sour-cream-and-onion but feel free to go with the plain one)
  • 1 tsp salt
  • 1/4 cup olive oil (try to use extra virgin)
  • Mix all the ingredients in a bowl. The dough should hold together in a ball, but if it doesn't, add some water.
  • Place in a container or wrap it in shrink-wrap, then refrigerate while you get your filling together.

For the filling:

  • 3 medium sweet potatoes, baked in a 400-degree oven for about 30 minutes or until a fork inserted in the middle slides all the way through. Remove, cool, and peel.
  • 1 8-oz tub (minus the 2 tbsp used for the crust) vegan cream cheese, either plain or savory.
  • 1 12-oz packet of silken extra firm tofu
  • 3-4 sprigs of rosemary (about 1 tbsp chopped)
  • 3-4 sage leaves
  • 1/2 tsp red pepper flakes
  • Salt to taste

How to Make? View on Here!

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