A Modern Twist on Traditional Quiche
Transform your ordinary quiche into something extraordinary with this innovative sweet potato crust and dairy-free filling. This recipe combines the natural sweetness of sweet potatoes with a rich, creamy cashew filling and nutritious Swiss chard, creating a beautiful and nutritious meal perfect for any time of day.
Ingredients
For the Sweet Potato Crust:
- 2 sweet potatoes (500g/1lb)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Filling:
- 1 onion, finely chopped
- 1 tablespoon smoked garlic
- 1 tablespoon fresh thyme
- 100g (4oz) Swiss chard
- 200g (7oz) cashews, soaked
- 200ml (7oz) vegan heavy cream
- 180ml (6oz) water
- 1/2 teaspoon ground nutmeg
- 1 tablespoon nutritional yeast
- Salt to taste
Instructions
- Prepare the Crust:
- Preheat oven to 210°C (410°F)
- Grate sweet potatoes using a box grater
- Grease cast iron skillet or springform pan with olive oil
- Press grated sweet potatoes firmly into pan
- Spray surface with oil
- Season with salt and black pepper
- Bake for 20 minutes until edges begin to crisp
- Prepare the Vegetables:
- Heat oil in a pan over low heat
- Add chopped onion, smoked garlic, and thyme
- Season with salt and sauté for 3 minutes
- Add chopped chard stems, cook for 1 minute
- Add chopped chard leaves, cook until wilted
- Set aside to cool
- Make the Cashew Cream:
- Combine soaked cashews, vegan cream, and water in blender
- Add nutmeg and nutritional yeast
- Season with salt
- Blend until completely smooth
- Stir in cooled vegetables
- Assemble and Bake:
- Reduce oven temperature to 190°C (375°F)
- Pour filling over pre-baked sweet potato crust
- Bake for 25 minutes until set
Timing
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (per serving, serves 8)
- Calories: 320
- Protein: 8g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 4g
- Sodium: 380mg
Cooking Tips and Tricks
- Soak cashews for at least 4 hours or overnight
- Squeeze excess moisture from grated sweet potatoes
- Press crust firmly to ensure it holds together
- Let quiche rest 10 minutes before cutting
- Use a sharp knife to cut through sweet potato crust
Variations and Substitutions
- Use different leafy greens like kale or spinach
- Add roasted vegetables to filling
- Substitute sweet potatoes with regular potatoes
- Use different herbs like rosemary or sage
- Add vegan cheese for extra richness
- Include sun-dried tomatoes or olives
Common FAQs
Q: Can I make this ahead?
A: Yes, assemble up to 24 hours ahead and bake before serving.
Q: How do I know when it’s done?
A: Center should be set but slightly jiggly.
Q: Can I freeze this quiche?
A: Yes, freeze after baking for up to 2 months.
Q: Why soak the cashews?
A: Soaking ensures a creamy, smooth texture.
Storage and Make-Ahead Tips
- Store in refrigerator up to 4 days
- Reheat in 350°F (175°C) oven for 10-15 minutes
- Freeze wrapped tightly for up to 2 months
- Make cashew cream up to 3 days ahead
- Prepare vegetables day before
- Let cool completely before storing
