Ingredients

• 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