My all time favorite recipe is this deep dish pizza quiche! It has a sweet potato crust filled with pizza tomato sauce, a 'ricotta' and kale filling, roasted Mediterranean veggies and a cheesy tahini sauce.
Deep Dish Pizza Quiche
A sweet potato crust filled with pizza tomato sauce, a 'ricotta' and kale filling, roasted Mediterranean veggies and a cheesy tahini sauce.
Servings: 8
Ingredients
Sweet Potato Crust
- 1 large sweet potato, baked or boiled with skin on
- ½ cup flour (I used ground millet and chickpea flour)
- ½ cup water
- 2 tbs chia seeds, finely ground
- ½ tsp baking powder
Tomato pizza sauce
- 4 tomatoes, chopped, or ½ cup tomato paste or ½ cup tomato pizza sauce
- 1 clove garlic
- Oregano and other herbs, as desired
‘Ricotta’ and kale quiche filling
- 150 g extra firm tofu (see notes)
- 2 handfuls kale
- ¼ cup dairy-free milk
- ¼ cup nutritional yeast
- Salt, pepper and herbs, as desired
Pizza toppings
- ½-1 cup fresh vegetables as desired
Cheese sauce
- 2 tbs tahini
- 2 tbs nutritional yeast
- 2 tbs water
Instructions
- Preheat oven to 200C. Line a round cake tin or pie dish with baking paper.
- In a food processor, whizz all crust ingredients until smooth and combined. The crust should be like a paste.
- Use a spatula to spread the crust on the bottom and sides of your cake pan. Bake in oven for 15-20 minutes or until surface is dry just to the touch.
- For the tomato pizza sauce: If you are making your own sauce, place all ingredients in a saucepan with a dash of water. Bring saucepan to boil then simmer until tomatoes have reduced to a sauce-like consistency. Set aside.
- For the ‘ricotta’ and kale quiche filling: In a food processor, whizz all ingredients until smooth and it forms a very thick paste. If it is not smooth enough, add more milk
- Slice vegetables thinly.
- To assemble pizza: Remove crust from oven. Spread tomato pizza sauce on base, then ‘ricotta’ filling, then vegetables.
- Bake pizza in oven for 45 minutes or until the crust starts to come away from the sides of the tin/pan and there is no more water leaking from the quiche.
- Meanwhile, make the cheese sauce by mixing all ingredients until smooth. Add more water for a thinner sauce. Set aside.
- Remove pizza from oven and drizzle with cheese sauce. Rest pizza for 10 minutes then serve!
Notes
Make sure you get extra firm tofu otherwise your quiche will not set and the excess water may leak into the crust and pan.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!
Hi Anthea,
your recipe sounds amazing 🙂
I have a question:
where i live i can not easily buy fresh Kale, but we have frozen Kale (it´s frozen in walnutshell size pieces).
What do you think how much gramm do I need?
If i´m using 2 hands full, it ist maybe to much, because the frozen Kale is compressed and maybe blanched...just like frozen Spinach.
Thank you 🙂
Hi Julia, That's completely understandable! I'd say you'll need around 100 grams, uncooked. If your frozen kale has been blanched, it might be a little heavier. You're welcome to add more or less kale to suit your tastes. I hope that helps!
This recipe sounds delicious! Do you think I could bake the crust ahead (eg in the morning) refrigerate it and then put the filling and bake in the evening?
Thanks Nora! Yes absolutely!
This sounds like a great recipe and I’d like to give it a try, but a “large” sweet potato can vary depending on what type you are using - 1 cup to 5 cups. Could you please give a rough “cup” or “gram” estimate on how much went into your crust. Many thanks.
Thank you! From memory, the large sweet potato was 2-3 cups of cubed raw potato.
I used this recipe (thanks for the ebook!) last week and it's delicious! (My daughter liked it too.) Just to be different and sink in a little extra flavor, I added some homemade sofrito to the tofu and instead of the cheezy topping used some homemade cashew yogurt. None of these substitutions detracted from the taste! This is going to be a staple in my repertoire--great way to get in a lot of vegetables.
My pleasure! And I'm so glad that you enjoyed it :). I love the sound of your substitutions too xo
Hi D. Thanks for your feedback! I'm sorry that the recipe didn't work perfectly for you. Since the tart came away from the tin pan when you first baked it, but was still mushy at the end, I assume that the tofu had a bit too much liquid so that seeped through to the crust. I've updated my recipe to make my instructions more clear.
Am on my way to the shop right now to buy some tofu so I can eat this for dinner! What a delicious sounding eggless quiche Anthea
That's fantastic! I hope you enjoyed making this recipe! I'm definitely making it again soon xo