Vegan Sweet Potato Quiche Recipe: Crispy Celery Crown Over Spiced Coconut Bliss

This vegan sweet potato quiche delivers the perfect balance of crispy celery crown crust and spiced coconut filling—all without a single egg or dairy ingredient. 🌟 The secret lies in a flaky, vegan-friendly crust that holds its shape while the sweet potato filling transforms into a velvety, spiced center with just the right amount of coconut creaminess.

I've tested this recipe countless times to ensure it's foolproof, delivering restaurant-quality results at home.

The crust starts with a simple blend of flour, vegan butter, and cold water, rolled out thin and baked until golden and crisp.

Meanwhile, the filling combines roasted sweet potatoes, silken tofu for protein, and a touch of coconut milk for richness, all spiced with cinnamon, nutmeg, and a hint of smoked paprika. The celery crown adds a satisfying crunch that contrasts beautifully with the tender filling.

What you'll end up with is a quiche that's crispy on top, perfectly set in the middle, and rich with sweet potato flavor—no one will guess it's vegan.

The coconut adds a subtle sweetness that balances the earthiness of the sweet potatoes, while the celery crown brings a fresh, herby crunch. This dish is hearty enough to serve as a main course or a satisfying side for holiday meals.

Whether you're hosting a dinner party or meal prepping for the week, this quiche keeps well and tastes even better the next day. The recipe includes tips for adjusting the spice levels and making the crust extra crispy, so you can customize it to your preferences.

Let's get started on creating this delicious vegan masterpiece!

Ingredients for vegan sweet potato quiche

Six ingredients for the crust, eight for the filling—all plant-based and packed with flavor.

The crust starts with all-purpose flour—I grab the King Arthur brand for its light texture. Vegan butter needs to be cold (pop it in the freezer for 15 minutes if it's soft), and ice water is non-negotiable for flakiness. Sweet potatoes should be uniform in size (no giant chunks) and peeled while still warm from roasting. For the tofu, Silken Hill brand is my go-to—it blends silky smooth. The celery crown gets crispy when baked, so don't skip slicing it thinly. Trader Joe's has pre-sliced celery if you're short on time.

No vegan butter? Coconut oil works in a pinch (same amount), but the flavor won't be identical. Short on silken tofu? Extra-firm tofu blended with 2 tbsp coconut milk gets you close. The smoked paprika can be swapped for regular paprika if you're avoiding smoke, but you'll lose that subtle depth. For the celery crown, fresh dill or parsley mixed in adds a bright note. The maple syrup is optional—some people prefer it sweeter, others leave it out entirely. The vegan mayo? Hellmann's Vegan or Just Mayo are my top picks—they bind just like egg-based mayo.

The crust keeps 3 days wrapped in the fridge, but it's best used fresh. The filling can be prepped ahead and stored for 2 days before baking—just pop it in the oven when ready. Leftovers? This quiche reheats beautifully—cover with foil to prevent drying. I always make an extra crust for sweet potato hash the next morning. Freeze individual portions for up to 2 months—just thaw overnight in the fridge before baking.

Step-by-step instructions for vegan sweet potato quiche

Here's how to create a golden crust with a crispy celery crown and creamy spiced filling.

In a large bowl, combine the 2 cups all-purpose flour and 0.5 tsp salt. Cut in the 0.75 cup vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 0.25 cup cold water and mix gently with a fork until the dough just comes together—don't overwork it. Shape into a disk, wrap in plastic, and chill for 30 minutes.

Roll out half the dough to fit a 9-inch pie dish, pressing gently to create an even base. For the crown, roll out the remaining dough and cut into ¼-inch strips using a knife or pastry cutter. Arrange the strips in a circular pattern on top of the crust, slightly overlapping them to create a lattice effect. Brush the crown with a little water to help it stick.

Preheat your oven to 375°F. While the crust chills, peel and cube the 2 medium sweet potatoes into ½-inch pieces. In a food processor, blend the 12 oz silken tofu, 0.5 cup full-fat coconut milk, 1 tbsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp smoked paprika, 0.25 tsp black pepper, 1 tbsp maple syrup, and 2 tbsp vegan mayonnaise until completely smooth. The mixture should be thick and creamy—like a rich custard.

In a medium bowl, toss the sweet potato cubes with the blended tofu mixture until fully coated. Spread this filling evenly over the crust in the pie dish, leaving a ¼-inch border for the crown. The filling should be about ½-inch thick—if it's too thick, spread it out gently with a spatula.

Bake the quiche for 40-45 minutes until the crust is deep golden brown and the filling is just set. The center should still have a slight wobble—it'll firm up as it cools. If the crown starts browning too quickly, tent the quiche with aluminum foil after 20 minutes to prevent burning.

Here's the thing—don't open the oven door early. The temperature drop will cause the crust to lose steam and potentially puff up unevenly. Trust the timer and the visual cues: the crust should be crispy, and the filling should pull away slightly from the edges when gently shaken.

Remove the quiche from the oven and let it cool for 10 minutes before slicing. This resting period is crucial—it allows the filling to fully set and the flavors to meld. The celery crown should be crispy and golden, while the crust remains flaky and the filling stays creamy with just a slight firmness.

Slice into 6 equal wedges and serve warm or at room temperature. The contrast of the crispy celery crown, flaky crust, and velvety spiced sweet potato filling makes every bite worth waiting for. Store leftovers in the refrigerator for up to 3 days, reheating gently in the oven to maintain crispiness.

Common mistakes when making your vegan sweet potato quiche

Overworking the Dough

This is my biggest pet peeve—handling the crust dough too much turns it tough instead of flaky. The moment you mix in the 0.25 cup cold water, stop working it immediately.

I've ruined more crusts than I can count by over-kneading, so resist the urge to "fix" it if it looks shaggy. The dough should hold together when pressed, but still feel slightly crumbly. 🌾

Skipping the Chill

Never, ever skip the 30-minute chill time for the dough. When I first tried this recipe, I rushed ahead and ended up with a sad, spread-out crust that lost its shape.

The chill time firms up the fat in the vegan butter, preventing it from melting too quickly during baking. If you're in a hurry, pop the dough in the freezer for 15 minutes—it works just as well.

Uneven Filling Thickness

The filling needs to be ½-inch thick throughout for even baking. I've seen people pile it higher in the center, which causes the middle to cook faster and potentially over-bake while the edges stay underdone.

Spread the filling gently with an offset spatula, then use a ruler to check thickness. If it's too thick, spread it out—don't just scrape off excess.

Overbaking the Crown

Those delicate celery strips burn faster than you'd think. I learned this the hard way when my first attempt ended up looking more like charcoal than a golden crown. Tent the quiche with aluminum foil after 20 minutes if the crown starts browning too quickly.

The filling should be just set with a slight wobble—it'll firm up as it cools. 🔥

Using Warm Dough

If your dough feels soft or warm when you roll it out, it's not ready. Warm dough spreads during baking, resulting in a thin, greasy crust. Always keep the dough chilled until you're ready to roll it.

I keep an ice pack handy when making crusts—it's a lifesaver on warm days. Press the dough gently between two sheets of parchment paper if it's stubborn.

Not Preheating the Pan

This is a small detail that makes a big difference. Always preheat your 9-inch pie dish for 5 minutes in the oven before adding the crust. A cold pan causes the bottom to steam instead of crisp up.

I place the empty dish on the middle rack while the oven preheats—it's an easy habit that prevents soggy bottoms. The crust should be golden and crisp all the way through, not pale and doughy.

Frequently asked questions