Sweet Potato Quiche

Sweet Potato Quiche

Spring is time to go yard-saleing. It’s one of the reasons I most look forward to this time of year.

Much as I hate going to shops, I admit there’s a gorgeously vicarious joy in going into other people’s homes and rummaging through their stuff — even if it’s stuff they’ve decided they don’t want anymore– and finding treasures I can put to good use.

My home’s filled with all kinds of finds– some of it is quirky, like an antique valet chair picked up by Desi who has an eye for the unusual. Some of it is elegant, like a beautiful, weathered wooden desk that we picked up at the home of a former journalist in the neighborhood who had just passed away. Some of it is just really useful, like a comfortable couch that we got for nothing. Turns out the owners, who were moving, were cat lovers and when they found out we were too, it clinched the deal. It now sits in the den and Pubm pretty much dominates it, soaking up the sun filtering in from the window, so I assume she somehow found out she was the reason we got that couch. :) Smart, those cats.

Desi also loves picking up old records at yard sales– and I find it hard to pass up any good baking tools and pans that I can find.

Of course, yard sales can also be too much temptation to pick up stuff you’ll find — too late– you didn’t need after all. The only comfort is, you usually got it cheap enough not to regret it too much.

**
Sweet Potato Quiche
I am going to share today my recipe for Savory Sweet Potato Quiche, which is almost like having dessert for lunch. Or dinner.

The rosemary and sage in my herb garden have already perked up in the warming weather, and I put their punchy, savory deliciousness to work alongside the creamy-sweet flavors of my quiche.

I made my  quiche crust with whole-wheat pastry flour and oat flour. I also added a couple of tablespoons of vegan cream cheese, which is in the filling, to the crust, because I heard or read somewhere that cream cheese helps make a tender crust.

I should’ve known better. The crust was exceedingly tender — too tender, in fact– and I ended up having to pat it in the pan. It was also rather crumbly when it came out, but delicious. If you want a sturdier crust, I’d advise going with the one I used in this recipe, minus the sugar. You can halve the fat in that recipe and use olive oil instead of butter or shortening. Or you could also always make this quiche crustless.

I topped the quiche with some slow-caramelized onions which added a little more sweetness to the dish and very nicely complimented the savory flavors of the herbs.

Here’s the recipe now. I am sending it to It’s A Vegan World: French, the latest edition of a series started right here on Holy Cow! and hosted this month by Graziana of Erbe in Cucina.

Enjoy, all!

Sweet Potato Quiche

Savory Sweet Potato Quiche
 
Author:
Recipe type: Main Course
Serves: 8
Ingredients
  • FOR THE CRUST:
  • ½ cup oat flour
  • ½ cup whole-wheat pastry flour
  • 2 tbsp vegan cream cheese (I used Tofutti’s savory sour-cream-and-onion but feel free to go with the plain one)
  • 1 tsp salt
  • ¼ cup olive oil (try to use extra virgin)
  • Mix all the ingredients in a bowl. The dough should hold together in a ball, but if it doesn’t, add some water.
  • Place in a container or wrap it in shrink-wrap, then refrigerate while you get your filling together.
  • FOR THE FILLING:
  • 3 medium sweet potatoes, baked 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 savory.
  • 1 12-oz packet of silken extra firm tofu
  • 3-4 sprigs of rosemary (about 1 tbsp chopped)
  • 3-4 sage leaves
  • ½ tsp red pepper flakes
  • Salt to taste
  • FOR THE TOPPING:
  • 1 large sweet yellow onion, like Vidalia
  • 1 tsp sugar
  • 2 tsp olive oil
Instructions
  1. 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, then mash the ingredients together into a really fine paste. You don’t want a lumpy filling. You might try using a blender even.
  2. 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.
  3. 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.
  4. Bake in a preheated 350-degree oven for 45-50 minutes or until the filling is nicely set.
  5. Cool for at least 10 minutes before sliding off the tart-pan sleeve.
  6. To make the topping:
  7. Heat the oil in a skillet. Add the onions and sugar and cook them, stirring frequently, on a medium-low flame until they are nicely golden-brown. This takes more than half an hour and some patience– you don’t want to hurry it up and burn them which would make them bitter. Scatter the onions on the quiche. Serve warm or at room temperature.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

Comments

  1. says

    That looks sooooooooooo good. Feel like taking a bite right now. I thought this time’s vegan world french is only cooking event not baking. I guess I can send some too.

  2. says

    That quiche looks sooooooooo gorgeous Vaishali, feel like picking up that piece right now.

    I am not allowed to enter a kitchen store anymore ;) unless I sneak something in i dont get it obviously because too many gadgets in my kitchen. Garage sale sounds like a great idea for that.

  3. says

    What a beautiful quiche; I am in love with sweet potatoes.

    Funny you should mention yard sales, because I was just thinking a few thrift stores and going to a clothing swap this weekend.

  4. says

    Cool Lassie, Billie, Thanks!

    BB, It’s A Vegan World is always open to both cooked and baked recipes– looking forward to what you cook up!

    Tiffany, Thanks!

    Mints, I love garage/yard sales. Although it’s not quite the same as a store where you can pick exactly what you want, it’s also fun to buy stuff for a fraction of what you’d spend in a store. Besides, I am a strong believer in not adding to new “stuff” on earth when there already is so much to go around. Does that make sense? :)

    Roia, Thanks!

    Nupur: A clothing swap sounds like fun! I love thrift-store shopping too, although there aren’t very many good ones in the DC area. But I get all of Opie’s toys there– he tears one up a day, and I wouldn’t be able to afford to keep him happy if not for the thrift store :)

    Deepa, Thanks.

    Gita, you should definitely get to one. They are all over the place in the spring. It’s a good idea to get there really early or at closing time– the early bird gets the best stuff usually, and if you’re late you’ll have slim pickings but the prices will be marked down further. Some people even just give away stuff for free at the end of day.

  5. says

    This looks yummy :)

    If you don’t mind I might copy your little statement on the bottom that says thou shall not steal.. I have had people not only take the recipe but also the picture.. hello… what happened to having some etiquette?

  6. says

    hey vaishali I tried your pav a couple of times and it came out PERFECT each time. Thanks!

    I am going thru a sweet potato obsession, might try the quiche though I might be the only one that eats it!

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