Name: Mushroom Leek Quiche | Easy Vegan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 onion; 2 whole leeks; 260 g mushrooms; 1 shortcrust pastry sheet; 200 g tofu; 3 tbsp nutritional yeast (salt pepper herbs,); 3 tbsp water; salt, pepper, herbs (to taste)

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This heart vegan mushroom leek quiche recipe is easy to make and comforting. It’s made with onion, leeks, mushrooms and tofu that holds them together and it is the perfect savoury dish for an easy dinner or lunch. It’s ideal for parties and picnics!

Who doesn’t love quiches? I personally love everything about them! I’m obsessed with the flaky crust and the variety of fillings! Leek and mushrooms is my favourite combination and it’s perfect for this time of year as they are in season.

Vegan Tofu Quiche

It’s surprisingly easy to make an egg-less quiche, using tofu. Traditional quiches contain eggs, milk, creme fraiche. This version is vegan as well as healthier. The crust used for this recipe, which is storebought, is although vegan. Most store-bought pastries are indeed plant-based.

Tofu is blended to make a creamy sauce that is mixed with the vegetables that are used for the filling. It gives them additional umami flavour as well as holds together the quiche. If you cannot eat soy, instead of tofu you can make a paste from chickpea flour and water or milk and use that instead.

Mushroom and leek filling

In this recipe, I used leeks and mushrooms for the filling, as well as onion and garlic. I love the umami flavour of the mushrooms and the softness of the leeks and they go really well together. Although this recipe is totally customisable, you can use any vegetables you have on hand or that you want to use up. Vegetables like courgettes, spinach and broccoli are great additions!

This mushroom leek quiche recipe is:

Easy to prepare, it takes very little to prepare and the oven does the rest
Hearty and creamy
Perfect as a dinner, lunch, starter or party food
So delicious and full of flavour

Easy Vegan quiche with tofu, leeks and murshrooms

Ingredients

Mushrooms – In this recipe I use white button mushrooms but you can use any variey, porcini, portobello, oyster, shiitake and many more work perfectly. You can use a mixture of these too! Simply chop them in simialr sizes to they cook evenly.
Leeks – I always make sure to use the whole leeks as all parts are edible. I simply wash it throogutly and then slice it thinly. Did you know you can put the bottom part with roots in water and it will grow back?
Shortcut pastry – This is easily found in all supermarkets and it is usually vegan because it is made with vegetable oils and not butter! You can also use other types of pastry like puff pastry which is more flaky!

How to make this vegan quiche

First, heat up some olive oil in a large pan. I always add some water to avoid using too much oil. Chop your onions, leeks and mushrooms. Add them all to the pan and saute for around 5 minutes, then add garlic and sauté for another 5 minutes.

In the meantime, blend the tofu with nutritional yeast, salt, pepper, herbs and some water until smooth. Add this to the pan and mix to combine.

Open the shortcut pastry and place it on a baking tray with its baking paper. Pour the mushroom and leek filling on the pastry leaving some space on the borders, and then fold the borders over. Bake in the oven at 190C for 30 minutes until golden brown. Enjoy!

How to store

Store it in the fridge in sealed container for 3 days.

Did you make this recipe?

Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces

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