Vegan Mushroom Leek Quiche
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
Quiche filling
- 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 (*see recipe notes for soy-free option)
- 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
Garnish
- garlic mushrooms
- pine nuts
- vegan parmesan
- fresh herbs e.g. thyme, scallions, cress
Preparation
Pie crust
In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms or use a food processor to process the ingredients into a dough.
Form the dough into a disc, wrap tightly in plastic foil and refrigerate for 30 minutes.
Preheat oven to 400°F (200°C).
After the chill time, roll out the dough evenly on a lightly floured surface a little larger than your pan. Then transfer into a 10-inch lightly greased tart pan or 9-inch pie dish, pressing the bottom and sides firmly. Prick the bottom a few times with a fork, then line with parchment and fill with pie weights. Pre-bake the crust for 10 minutes.
Quiche filling
Heat 1-2 tbsp olive oil in a skillet over medium heat. Add minced garlic, sliced leek, and mushrooms. Sauté until softened and any liquid has evaporated.
In a blender or food processor, combine drained silken tofu, cornstarch, salt, pepper, and yeast flakes. Blend until smooth.
If using chestnuts, chop them and stir into the sautéed vegetables or tofu mixture.
Pour the tofu mixture over the sautéed vegetables and stir to combine.
Pour the filling into the pre-baked pie crust.
Bake in the oven at 400°F for 30-40 minutes or until the filling is set and golden brown.
Allow the quiche to cool slightly before garnishing and serving.
Optionally, garnish with garlic mushrooms, pine nuts, vegan parmesan, and fresh herbs.
