This time I share a simple dish, full of flavor and color. It is a quiche without flour (or a savory tart) stuffed with tofu, spinach and lots of vegetables. But the best thing about this recipe is that I have not used any flour or margarine or other saturated fats to prepare the base. It is totally healthy and is made from sweet potatoes. The filling also doesn’t have the typical ingredients of a quiche – eggs and cream – but it’s still soft and creamy, so if you like healthy food, you’re going to love this version of sweet potato-based quiche!
Ingredients to make Quiche with sweet potato base:
• 2 orange or sweet potatoes
• 1 splash of oil
• 1 teaspoon sweet paprika
• 1 onion
• 1 red bell pepper
• 3 tablespoons of corn
• 1 carrots
• 150 grams of tofu
• 1 cup frozen spinach
• 3 tablespoons vegan sour cream or cream cheese
• 8 cherry tomatoes
• 1 teaspoon of turmeric
• 1 teaspoon salt
• 1 pinch of black pepper
How to make Quiche with a sweet potato base:
Peel the sweet potatoes or sweet potatoes and cut them into thin slices with a peeler. Preheat the oven to 180 degrees. Place the sweet potato slices on a baking tray, drizzle a little oil and sprinkle the paprika. Bake sweet potatoes until softened, 10 minutes. Keep an eye on the oven so it doesn’t burn.
To prepare the base of the quiche without dough or flour you will need a sponge cake mold with removable edges. Remove the edges and place a sheet of parchment paper on the base of the mold. Set the edges without removing the paper. Next, place the sweet potato slices forming a base for the light quiche, pressing with your hands so that they stick. Raise the sheets by the edges of the mold so that the filling does not come out later, a height of 2 centimeters is enough.
Finely dice all the vegetables, including the sweet potato trimmings so you don’t waste them, and crumble the tofu. Cut the cherry tomatoes in half. Cook the spinach in the microwave for several minutes or in boiling water, then drain in a colander to remove all the liquid. Heat a frying pan with oil and fry the sweet potato quiche vegetables for several minutes to soften.
Add the spinach and cook for a minute. Add the crumbled tofu and stir so that it is well integrated with the other ingredients. Then add the vegan sour cream, turmeric, salt and pepper. Cook the filling for a further 2-3 minutes and fill the pan with the light quiche batter. Decorate the sweet potato base quiche with the cherry tomatoes and bake for 15 minutes. Let it cool a bit, cut it into portions and serve.
