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Savoury Sweet Potato Quiche Recipe

Savoury Sweet Potato Quiche is a popular Continental Main
Author :
On :
Monday, 24 April, 2017
Category :
Kid friendly Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

    1. Mix all the ingredients in a bowl.
    2. The dough should hold together in a ball, but if it doesn't, add some water.
    3. Place it in a container or wrap it in a shrink-wrap, then refrigerate while you get your filling together.
    4. For the filling: Place all the ingredients together in a food processor and process until you have a smooth filling.
    5. 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.
    6. 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.
    7. Scrape the filling into it.
    8. 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.
    9. Bake in a preheated 350-degree C oven for 45-50 minutes or until the filling is nicely set.
    10. Cool for at least 10 minutes before sliding off the tart-pan sleeve.
    11. Recipe courtesy: Holy Cow Vegan


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