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 www.holycowvegan.net Here!