Vegan Leek Quiche
My healthy vegan twist on the leek quiche I grew up eating.
Prep Time 20 minutes mins
Cook Time 40 minutes 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.