Savoury Sweet Potato Quiche

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • For the crust: 1/2 cup - oat flour
  • 1/2 cup - whole-wheat pastry flour
  • 2 tbsp - vegan cream cheese
  • 1 tsp - salt
  • 1/4 cup - olive oil (try to use extra virgin)
  • For the filling: 3 medium sweet potatoes, Bake 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 savoury.
  • 12-oz packet of silken extra firm tofu
  • 3-4 sprigs - rosemary (about 1 tbsp chopped)
  • 3-4 - sage leaves
  • 1/2 tsp - red pepper flakes
  • salt to taste

How to Make Savoury Sweet Potato Quiche

  • Mix all the ingredients in a bowl.
  • The dough should hold together in a ball, but if it doesn't, add some water.
  • Place it in a container or wrap it in a shrink-wrap, then refrigerate while you get your filling together.
  • For the filling: Place all the ingredients together in a food processor and process until you have a smooth filling.
  • If you aren't using a food processor, chop the herbs first, and then mash the ingredients together into a really fine paste. You don't want a lumpy filling. You might try using a blender even.
  • In a 9-inch tart pan or a pie plate, lightly greased, place the crust dough and with your fingers pat it out to the sides, climbing up to the edges until you have an evenly patted-out crust.
  • Scrape the filling into it.
  • Try to smooth it down as much as possible because this is a thick filling that is not going to settle on its own in the oven.
  • Bake in a preheated 350-degree C oven for 45-50 minutes or until the filling is nicely set.
  • Cool for at least 10 minutes before sliding off the tart-pan sleeve.
  • Recipe courtesy: Holy Cow Vegan