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If you're like me and like savory pies like frittatas and quiches but are looking for ways to delete the unhealthy pastry, then you might want to consider experimenting with a sweet potato crust.

In this recipe, I used one large-ish sweet potato, peeled and grated, then tossed it with fresh lime juice and some ground sun-dried tomato.



I gave a deep dish pie plate a light spray of olive oil, then lined the dish, pressing down lightly.



I baked the "crust" at 350 F. until it was cooked and very lightly browned, then set it aside to cool before filling.

This is a rather versatile beginning.  You could use pie "crust" for a vegetable medley, or as the base for any number of savory fillings. 

One fun recipe I've been developing is a layered savory vegan quiche-like pie.  The bottom layer is a spinach, basil, and flax pesto:



Then I added a tofu based creamy tomato layer, then topped with sliced fresh tomatoes and basil leaves:



The resulting pie was creamy but held together well.



It was best served slightly warm or at room temperature and could be made a day in advance.