Vegan Pizza Quiche

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! This week I will be posting TWO healthy & delicious cookie recipes, vegan of course 🙂

And as for this Pizza Quiche recipe…

I am in love because it is….

layered with all the good stuff!

A sweet potato crust, spread with a thai sauce, followed by a cheesy basil tofu filling, & all topped with even more veggies! This is truly a Kelly Diet win 🙂

• Servings: 4
• Time: 1 1/2 hr
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Sweet Potato Crust:

• 1 large sweet potato
• 1/4 c coconut flour
• 1/4 c oats
• 1/2 c water
• 2 T ground flax
• 1/2 tsp baking powder
• pinch of turmeric

Sauce:

• 1/2 c tomato paste
• 1/4 c red curry paste

Quiche Filling:

• 150g firm tofu
• 1 handful kale/spinach
• 5 large fresh basil leaves
• 1/4 c non-dairy milk
• 1/4 c nutritional yeast/nooch
• 1 tsp minced garlic

Directions

1. Preheat your oven to 350F.
2. Bake your sweet potato a little extra longer than normal so that it will be easy to mash.
3. Add all your crust ingredients to a food processor & process until combined.
4. Spread your crust on the bottom & side of a pie tin sprayed with non-stick spray.
5. Bake your crust for 20 minutes.
6. While that is baking, prepare your sauce by mixing your tomato paste with red curry paste in a small bowl. Set aside.
7. Next add all your filling ingredients to your clean food processor. Add everything & process until combined.
8. When the crust is done baking, remove from the oven & spread your sauce on top.
9. Next pour your filling on top of your sauce.
10. Add any desired veggie toppings.
11. Bake for 45 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!