sweet potato crust quiche

We altered the recipe for this Lentil Quiche recipe to fit our needs. Our son still needs a low protein diet so we substituted purple Japanese sweet potatoes for the lentils. This was delicious, even the picky hubby liked it!!!

Minutes to Prepare: 45

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1/2 cup dried green/brown lentils (2 cups baked or steamed sweet potatoes)
1 tbsp vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp lemon juice
freshly ground pepper
1 cup aquafaba
1 cup vegetable broth
1/4 tsp salt
1 tsp each dried basil, parsley, oregano    
1/2 cup gluten free flour
1/2 tsp baking powder
1 cup aquafaba cheddar
2 tomatoes, thinly sliced
2 tbsp pinenut parmesan cheese

Directions

wash and then bake or steam the sweet potatoes

In skillet, saute onions and garlic in broth over medium heat for 5 minutes or until tender. Remove from heat and add lemon juice and black pepper to taste.

In bowl, beat together aquafaba, broth, salt and herbs. Stir in flour and aquafaba cheese, but don't overmix.

Combine sweet potatoes with cooked onion mixture. Stir into batter. Line pie pan with parchment paper. Bake the "pie" shell at 425 for 20-30 minutes.

Pour the aquafaba mixture into the baked pie shell

Top with tomato slices, then sprinkle with parmesan cheese.

Bake 25 to 30 minutes at 425 F (220 C) or until center is firm when pressed.

Serves 6 for lunch or 4 for dinner.

Number of Servings: 6