Roasted pepper and tomato vegan quiche with sweet potato crust

Name: Roasted pepper and tomato vegan quiche with sweet potato crust
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 2 medium sweet potatoes; 2 TB melted vegan butter; ¼ teaspoon sea salt and pepper; 1 pint cherry tomatoes; 2 bell peppers - red; 2 TB olive oil; 1 block firm tofu; 2 TB nutritional yeast; 3 TB hummus; 3 large garlic cloves; 1 teaspoon cumin; ¾-1 teaspoon fine grain sea salt; black pepper; red pepper flakes

User Reviews

4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Course
Main Course
Cuisine
Israeli

Roasted pepper and tomato vegan quiche with sweet potato crust

Ethan Patterson

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The secret to this vegan quiche is the perfect sweet potato crust, and the cheesy, earthy tofu filling with juicy cherry tomatoes and roasted peppers.

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Ingredients

Servings

CRUST

2 medium sweet potatoes 3 cups grated
2 TB melted vegan butter or sub olive oil with varied results
¼ teaspoon sea salt and pepper

FILLING

1 pint cherry tomatoes
2 bell peppers - red yellow and orange all work here
2 TB olive oil
1 block firm tofu
2 TB nutritional yeast
3 TB hummus
3 large garlic cloves minced
1 teaspoon cumin
¾-1 teaspoon fine grain sea salt
black pepper to taste
red pepper flakes optional

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Instructions

Grate sweet potatoes and squeeze until dry. In a large bowl, mix sweet potatoes with 2 TBs oil, salt and pepper. Oil a pie dish, and arrange sweet potatoes in the shape of a pie crust.
Arrange whole peppers and cherry potatoes on a baking sheet. Drizzle with oil and roast on high heat (450F) until the skin on the sweet potatoes begins to scorch in places, approximately 25 mins.
While crust is baking, coat a baking sheet with aluminum foil. Arrange tomatoes and whole bell peppers, drizzle with 2 tablespoon olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. Continue baking after crust is done, turning bell peppers over to ensure all sides darken evenly. The crust is ready when the tomatoes have burst in parts and the bell peppers have blackened fairly evenly - about 30 minutes in total. Place bell peppers into a ziploc bag, seal and allow to sweat for about 10-15 minutes. Peel peppers and cut them into strips. (these two stages can be done in advance).
To prepare quiche filling, add drained tofu to a food processor with nutritional yeast, hummus, garlic cloves, cumin, sea salt and pepper and optional red pepper flakes. Process until smooth.
Add roasted peppers and tomatoes to a mixing bowl and top with the tofu mixture. Toss to coat. Fill quiche crust with mixture, spreading it into an even layer and smoothing the top.
Bake quiche at 375 degrees for a total of 30–40 minutes, until top appears golden brown and firm. If the crust browns too quickly, loosely cover the edges with foil.
Let cool briefly before serving. To reheat, place in a 350F-degree oven for 5-10 minutes, taking care not to burn the edges.