Sweet Potato Crust Quiche

I was introduced to the sweet potato crust nearly a decade ago by my friend and business partner, Bill. It’s a fun way to increase the quiche’s nutrients and flavor while enhancing the health of the gut microbiome. I’ve added a bunch of protein so you may be able to enjoy both fiber and protein in a delicious pie! This pie may be made in advance, packed in a picnic or served at a buffet right out of the oven. This is a protein fiber rich breakfast pie suitable to eat any time of day!

Crust - bake at 375 degrees for 15 min

• 2 medium sweet potatoes, peeled & sliced into thin rounds or half-moons

• 1 tsp avocado oil

Place the sweet potato rounds in a pie pan, creating a one layer thick crust. Brush with avocado oil. Remove after 15 min and allow to cool while making the batter form the quiche.

Filling

• 1 block (14 oz) firm tofu, pressed – ~36g protein

• ½ cup cooked navy beans, well-drained – ~7g protein

• 1½ tbsp ground flaxseed – ~2g protein

• ½ cup muun chi CoCoFir or other unsweetened plant milk

• 2 tbsp nutritional yeast – ~4g protein

• 2 tsp Fermented Roots

• ½ tsp dried oregano

• ½ tsp dried basil

• ½ tsp black salt (kala namak, optional, for “eggy” flavor) or other is fine

• Freshly ground black pepper to taste

Veggies & add-ins (about 2–2½ cups total)

• 1 cup baby chopped kale

• 1 cup cherry or grape tomatoes, halved (or 1 large tomato, diced)

• ½ cup kalamata olives, pitted & sliced

• ½ cup orange bell pepper, diced

• ¼ cup red onion, finely diced

1. Prepare veggies – sauté red onion and bell pepper until just tender (2–3 min). Add kale and stir until wilted. Remove from heat.

2. In a blender or food processor, combine tofu, navy beans, flax meal, plant milk, nutritional yeast, oregano, basil, black salt, and pepper. Blend until smooth.

3. Spread the sautéed veggies evenly over the crust. Scatter cherry tomatoes and kalamata olives over them. Pour the blended filling on top and spread til smooth.

4. Bake 40–45 minutes until the center is set and the top is lightly golden.

   
   

5. Cool at least 15 minutes before slicing. Add muun chi fermented roots for added probiotic benefit.

Enjoy the this fiber rich and protein packed dairy free, flourless quiche! You can save this pie for a meal with a yummy salad. Or eat it as your breakfast. Save the leftovers and you’ve got yourself an easy lunch or dinner that tastes yummy warm or cold.