Chopped collard greens and a spicy jalapeño topping balance the flavor of spiced sweet potatoes in this savory pie.
Spicy sweet potato quichequiche
About this recipe
Inspired by holiday sweet potato dishes, this spicy, satisfying quiche has a layer of mashed sweet potatoes on the bottom, topped with JUST Egg, chopped collard greens and sliced jalapeños. The protein-rich JUST Egg layer makes it so much more than your average sweet potato pie. This vegan quiche is also packed with nutrients and vitamins from sweet potatoes, dark greens and pepitas. Pepitas are raw pumpkin seeds and are known to be a good source of manganese, zinc, phosphorus and iron. Not to mention they make a delicious, crunchy topping for this JUST Egg quiche.
Bring this pretty pie to your next plant-based brunch or serve it as a vegan main dish at a holiday gathering. If you like this recipe, try more quiches and frittatas made with JUST Egg, like this loaded spring vegetable frittata or air fryer quiche. You can bake with JUST Egg in a 1:1 ratio in most recipes that call for chicken eggs, but with the bonus that JUST Egg is egg-free, plant-based and cholesterol-free. You can find more of our free recipes here.
- 1 pastry crust
- 16 oz pourable JUST Egg
- 1 medium sweet potato (about ½ lb)
- ⅛ teaspoon cinnamon
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne
- ½ a bunch of collard greens, chiffonade (see note)
- 1 jalapeño, sliced thin
- 1 tablespoon pepitas
- Hot sauce, for serving
01 / 05
Prepare the pie crustcrust
Prepare a homemade or store-bought pie crust. Preheat your oven to 375°F (190°C).
02 / 05
Cook the sweet potatopotato
Roast, boil or steam the sweet potato until very tender. In a large bowl, mash together the cooked sweet potato with the cinnamon, cumin, cayenne and salt until smooth. Set aside.
03 / 05
Blanch the collard greensgreens
Bring a saucepan full of water to a boil. Finely chop the collard greens and add to the boiling water for just 1 minute, until wilted. Drain and rinse with cold water, then pat dry with a clean towel.
Note: Instead of collards, you can use another leafy green like kale or Swiss chard.
04 / 05
Fill the quichequiche
To the prepared pie crust, layer in the sweet potato, followed by the collard greens. Pour the JUST Egg over everything until the crust is mostly filled. Arrange a few slices of jalapeño on top.
Note: Remove the seeds from the jalapeño to make the recipe less spicy.
05 / 05
Bake and garnishgarnish
Bake at 375°F (190°C) for 35 to 45 minutes, until the egg is set in the center. Halfway through, sprinkle on the pepitas. Use a fork or chopstick to test the center for doneness. Cool for 10 minutes before slicing, and serve with hot sauce.
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