Vegan Sweet Potato, Mushroom and Chard Quiche (Gluten-Free)
Happy Monday! Today we’re making a super simple, yet pretty fancy looking, quiche!
I made 3 mini quiches to be exact (hello mini springform pans!) but this recipe for Vegan, Gluten-Free Sweet Potato, Mushroom and Chard Quiche also works perfectly for a larger quiche. My favorite thing about this recipe is the contrast in texture between the crunchy crust and melty inside.
Let’s get to it!
Vegan Sweet Potato, Mushroom and Chard Quiche (Gluten-Free)
Prep time
Cook time
Total time
Author: Ilene Godofsky
Recipe type: entree
Cuisine: vegan, gluten-free
Serves: 6
Ingredients
- 1 medium sweet potato
- 1 cup all purpose gluten-free flour
- 3 tbs vegan butter (I use Earth Balance)
- 3 tbs cold water
- 1 tsp dried oregano
- ⅛ tsp salt
- 1 tbs olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups swiss chard, chopped.
- 1 package firm tofu
- ¼ cup nutritional yeast
- 1 tbs tahini
- 1tbs tamari
- salt and pepper to taste
Instructions
- Preheat oven to 425. Poke holes in sweet potato with fork. Wrap in tin foil and bake until tender (about 40 minutes). Remove sweet potato from oven, let cool. Turn heat down to 350°.
- Grease 1 large or 3 mini springform pans.
- Prepare crust by combining flour, butter, water, oregano and salt together in bowl. Knead with hands until thoroughly mixed.
- On a clean surface, use a rolling pin to roll dough out until it's ¼"-1/2" thick. Place over pan(s) and use hands to press down evenly. Dough should cover bottom and sides of pans with no holes. Place aside.
- Heat olive oil in pan at medium-high heat. Add onion, garlic and mushrooms and sauté until lightly browned (about 7 minutes). Stir in swiss chard, cover and let sit with heat turned off.
- Combine cooked sweet potato, tofu, nutritional yeast and tahini in blender or food processor until mostly smooth. Transfer to bowl and stir in vegetable mixture from pan. Season with salt and pepper.
- Spoon mixture evenly over crust. Bake pan(s) at 350° for 35-40 minutes, until edges are lightly brown.
- Remove from oven and let cool enough until springform pans can be released. Serve warm.
What type and size package of tofu?
Thanks 🙂
Clearly not awake yet & no coffee in my system. I just meant the size, thanks. 🙂
No worries! I used a 14 oz package. 🙂
I made this tonight for breakfasts for the week and I gave my boyfriend a bite to try before I put it in the fridge. He took a while to give his opinion and when he finally did he said “I’m trying to decide if this is the best thing you’ve ever made.” I think this quiche is a winner 🙂
Wow!! This makes me so happy! I’m gad you guys enjoyed!! 🙂
can i make these in some other pan? i don’t own a springform pan (and live overseas so it gets complicated)
A pie dish would definitely work! You may just have to adjust the cooking time if it’s not as deep.
Hey, Ilene! Would I ruin the dish if I left out the tofu? What is it there for? Could I substitute it with something else?
The tofu holds everything together so I don’t think it would work if you totally skipped it. Perhaps this Vegan Egg would be a good substitute? Let me know if you try it! 🙂
If I’m going to buy and use the large springform pan, what size do you recommend?
I always use a 9 inch springform as my large go-to!
I made this yesterday for my luncheon with a group of girlfriends and it was a hit! Thank you for the recipe. I shall gladly make it again.