Roasted pepper and tomato vegan quiche with sweet potato crust
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Course
Main Course
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Cuisine
Israeli
Roasted pepper and tomato vegan quiche with sweet potato crust
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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
CRUST
- 2 sweet potato 3 cups grated, medium
- 2 TB vegan butter or sub olive oil with varied results, melted
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper sea salt
FILLING
- 1 pint cherry tomato
- 2 bell pepper yellow and orange all work here, red
- 2 TB olive oil
- 1 firm tofu block
- 2 TB nutritional yeast
- 3 TB hummus
- 3 garlic minced, large cloves
- 1 teaspoon cumin
- ¾-1 teaspoon sea salt fine grain
- black pepper to taste
- red pepper flakes optional
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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