Instructions

For this recipe, I am using a food processor.

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• Crust: peel one or two sweet potatoes. For a medium-size baking form, one should be enough. Cut the potatoes into big chunks. Just make sure they are not too big, so you can still process them through the food processor to slice the potato. Or if you do not have a food processor, you can slice the sweet potato with a knife yourself. Here is the food processor that I use

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• Take the baking form and add the coconut oil. Cover the whole form with it. This will help to prevent quiche from sticking to the sides. Add the sliced potatoes to the form. Make sure everything is filled to prevent quiche from leaking out

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• Preheat the oven to 180 C and bake the crust for around 15 min minutes. Do not worry, potatoes will finish cooking later on with the rest of the filling

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• Filling: add tofu into the food processor together with arrowroot, onion and garlic powder, nutmeg, and salt. Mix everything together on the high until it is combined.

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• Add the soya milk and process it again on high until well combined. The mass should not be too leaky not too firm.

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• Preheat the pan and add a tablespoon of coconut oil. Add onion and garlic. Let the onion get lightly golden. Then add the coriander and spinach. Give it a good stir. Saute for a couple of minutes until it is soft

• If 15 minutes have passed, take out the crust from the oven and add the filling from the pan on to the crust. Make sure it evenly spread

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• Add the filling from the food processor on top of the baking form. Make sure you spread evenly and all the corners are covered. See the video on how I did it exactly

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• Transfer the baking form into the oven and bake at 180 C for 40min until it is lightly golden

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• After that, take out the quiche from the oven and leave it to cool down for around 10 min. Take a slice of it and make a picture tagging @practicalwellnesscom on your social media. Enjoy!