Vegan Leek Quiche

Vegan Leek Quiche

This gorgeous vegan leek quiche is equally delicious warm or cold, making it ideal for preparing ahead for a special brunch, or just enjoying as easy leftovers straight from the fridge. Made with silken tofu and loaded with the earthy sweetness of leeks, this luscious quiche is irresistible.

Ingredients:

For the crust:
1 ¼ cup all purpose flour (use oat flour for gluten-free)
¼ cup olive oil
½ cup cold water
½ teaspoon sea salt

For the Filling
1 medium yellow onion, diced
1 clove garlic, minced
2 leeks, rinsed and diced
2 teaspoons olive oil
300g silken tofu
1 tablespoon arrowroot flour
3 tablespoons nutritional yeast
2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper to taste

Directions:

Prepare crust

Preheat oven to 350°F (180°C)

In a large mixing bowl, combine flour, olive oil, salt and water until it forms a soft dough, then create a ball with your hands.

Sprinkle some flour on your work surface and roll out the dough in a circle large enough to cover your baking dish.

Place the dough in a baking dish greased with olive oil or lined with parchment paper.

Press dough into the bottom of the dish and against sides, then trim overhanging edges.

Pre-bake the crust in the oven for 10 minutes by covering the bottom of the crust with pie weights or dried beans to prevent puffing.

Prepare quiche filling

Add a bit of olive oil to a pan and sauté onions, leeks and garlic until tender and onions are starting to turn golden.

Meanwhile, add remaining ingredients to a blender and combine until smooth.

When the crust is ready, pour the tofu mixture into the crust and then add the leek mixture. Stir with a spoon to combine.

Bake at 350°F (180°C) for 35 - 40 minutes, or until golden.

Serve warm or cold. Pairs well with a fresh green salad.