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Vegan Potato and Leek Quiche

This vegan potato and leek quiche has been one of my favourite recipes for a long time. It’s easy to make and very tasty, it can be served for your family meal or a dinner party. 

Vegan potato and leek quiche

The nutritional yeast in the recipe gives a bit of cheesy flavour in the quiche but if you want more cheesiness you can add some vegan cheese that are finely chopped or shredded. You can make this completely gluten free by replacing the pastry with gluten free one. This recipe uses a good amount of tofu that has a great source of iron, calcium, minerals, manganese and phosphorous. If you are looking for a savoury baking recipe that is healthy ans flavorful, this vegan potato and leek quiche is the one to try!

Vegan potato and leek quiche

Vegan Potato and leek Tofu Quiche

5 from 1 vote
Servings 6 people

Ingredients
  

  • 450 g Firm tofu ♠ washed and drained, chopped roughly
  • 2 tbsp Nutritional yeast ♠
  • 2 tbsp Soy sauce ♠
  • 1 tbsp Lemon juice ♠
  • 1/4 tsp Turmeric ♠
  • some Soya milk ♠ as needed (you might not need it at all)
  • 2 medium Potatos diced
  • 1/8 tsp Salt and black pepper adjust the amount according to your liking
  • 1 Leek chopped
  • 1 Onion chopped finely
  • 2 cloves garlic minced
  • 6 Mushrooms chopped finely
  • 1 sheet (375 g) Shortcrust pastry

Instructions
 

  • In the bowl or beaker, blend the ingredients marked with ♠ (except the soya milk) with a hand blender to make the tofu quiche filling. If the consistency looks too thick, add some soya milk, little bit at a time to loosen. If you like the quiche to be firm when it's baked, I recommend to NOT to add any milk!
  • Soften the potato in the microwave for about 2 minutes. Don't worry if the potato is not soft completely, it will be cooked through when it's fried with other vegetables and also when it's baked in the oven.
  • Fry the onion and garlic for 2 minutes then add in the mushrooms, fry 2 more minutes. Put in the leek and the potato, fry until leek is cooked.
  • Preheat the oven to gas mark 6 (200°C). Grease 11 x 7 inch baking tin with vegan margarine and place the pie sheet, gently press the bottom and the sides to fit in the tin.
  • Combine the tofu filling and the fried vegetables together. Pour into the prepared tin with the pastry sheet. fold the exceeding bits around the sides inward. Bake for 30-35 minutes until the crust is brown around the edge.

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