Go Back

Vegan Leek Quiche

My healthy vegan twist on the leek quiche I grew up eating.
Prep Time20 mins
Cook Time40 mins


Vegan Crust

  • 1 1/4 cup all purpose flour
  • 1/4 cup olive oil
  • 1/2 cup cold water
  • 1/2 tsp sea salt

Vegan Leek filling

  • 1 brown onion
  • 1 clove of garlic
  • 2 leeks
  • 2 tsp olive oil
  • 300 gr silken tofu
  • 3 tbsp nutritional yeast
  • 1 tbsp arrowroot flour
  • 1/2 tbsp Dijon mustard
  • salt and pepper


To make the crust

  • Preheat your oven to 180 degrees Celsius. In a bowl combine the flour, olive oil, salt and water and combine until it forms a nice dough soft and create a ball with your hands. Dont over knead the dough.
  • Sprinkle some flour on your benchtop and roll the dough in a circle thinly then place the dough in a tart tin (greased with olive oil or lined with baking paper to make it easier to remove);
  • Place in the oven to blind bake for 10 minutes (using beans for example)

To make the quiche filling

  • Dice the onion, garlic and leeks (rinse your leeks too) and cook them in a pan with a bit of olive oil;
    While the veggies cook combine in a blender the rest of the ingredients and blend until well combined and smooth.
  • When the quiche crust is ready and the veggies are soft, add the tofu sauce and the cooked leeks inside the quiche crust, combine the leek and tofu with a spoon. Place the quiche in the oven to bake at 180 degrees Celsius for 35-40 minutes or until golden.