Vegan Mushroom Leek Quiche with Chestnuts
Ingredients
Pie crust
- 2 cups all-purpose flour or sub gluten-free flour*
- 1/2 tsp salt
- 1/2 cup vegan butter cold & cut into small pieces
- 5 tbsp cold water
- 2 tbsp non-dairy cream optional for brushing
Vegan mushroom and leek quiche
- 1 leek use white and light green parts only
- 14 oz mushrooms thinly sliced or chopped
- 2 cloves of garlic minced
- 2/3 cup cooked chestnuts optional
- 1-2 tbsp olive oil
- 14 oz silken firm tofu drained
- 1-2 tbsp cornstarch or arrowroot/ tapioca starch
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2-3 tbsp yeast flakes optional
To garnish
- garlic mushrooms
- pine nuts
- vegan parmesan
- fresh herbs e.g. thyme, scallions, cress
Preparation
Prepare the pie crust by mixing flour, salt, and vegan butter, then add water to form dough. Chill for 30 minutes, roll out, and fit into a pie dish. Blind bake at 180°C for 15 minutes
Sauté the leek, mushrooms, and garlic in olive oil over medium heat until softened, about 5-7 minutes
In a bowl, mix the silken tofu with cornstarch, salt, pepper, and yeast flakes until smooth. Stir in the sautéed vegetables and chestnuts
Pour the filling into the pre-baked crust and bake at 180°C for 30-40 minutes or until golden and set
After baking, optionally garnish with garlic mushrooms, pine nuts, vegan parmesan, and fresh herbs before serving
