Recipe type: main

Prep time: 25 min

Total time: 60 min

Serves: 4-6

Tofu in a quiche? It is a delicious and healthy way to replace the eggs and cheese normally found. With sweet potatoes as it’s base, this quiche packs a punch. Sweet potatoes are a rich source of vitamin D, to help us maintain our immune system, up our energy levels and aid in the development of healthy bones.

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Quiche crust:

1 cup flour

1 cup spelt flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup olive oil

¼ cup warm water + 2 tbsp

½ cup soy milk or another vegan milk

Quiche filling:

3 sweet potatoes, grated

1 onion, chopped

1 ½ cup cashew nuts, soaked

150 grams soft tofu

2 cups water

2 tbsp mustard

Salt and pepper to taste

Pinch of ground nutmeg

2-3 teaspoons nutritional yeast (optional)

Cherry tomatoes, sliced


For the quiche crust: Knead all quiche crust ingredients into a soft but firm dough. Mold into a small disc and set aside for 1 hour. After one hour, place dough on to a parchment lined table and roll out to fit your baking dish. Place crust into a parchment lined baking dish, tuck in the edges with your fingers. Pierce the dough with a fork. Bake for 10 minutes in a 176 C/350 F degree oven.

For the filling: Heat a saucepan over medium heat. Add olive oil and sauté onion until golden brown, stirring often. Add grated sweet potato and stir from time to time until they become softer.

In a blender combine cashews, tofu, mustard, salt, pepper and nutmeg. Add water gradually until the mixture becomes a thick batter (similar to pancake batter). Pour the blended mixture into the sweet potato mixture and stir gently until combined.

Pour filling into prepared quiche crust. Top with sliced tomatoes. Bake for 40-45 minutes. Allow quiche to rest for a few minutes before slicing.Enjoy!

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