Vegan Leek Mushroom Quiche

I have finally done it! After countless attempts, I have nailed the perfect savoury gluten-free vegan pie crust. I cannot even begin to tell you how incredibly frustrating the process of making this particular dish has been. Time and time again have I tried (and failed) to make a good crust without having to resort to adding processed ingredients.

As you may have gathered by now, I make a habit of never eating or baking with any oils. As a vegan; eggs are also out of the picture. The difficulty was always getting the buttery yet flaky consistency without it tasting too grainy. The winning ingredient that made it all possible just so happened to be cashews. The most ironic part of the whole procedure might just be that the end recipe which made the perfect crust, was by far the simplest one as well.

I decided to use the crust to make a delicious vegetable quiche. For this specific recipe, the only vegetables I wanted to use was leek and mushrooms. If you do not have these at hand, you are more than welcome to play around with using different vegetables. I for one thinks a spinach quiche sounds like a really delicious variation!

Vegan Leek Mushroom Quiche
Vegan Leek Mushroom Quiche

Vegan Leek & Mushroom Quiche Ingredients:

For the crust:

  • 2 1/4 cup raw cashews
  • 3/4 cup rice flour
  • 4-6 tbsp water
  • 1/2 tsp salt

Filling:

  • 300 grams firm & silken tofu *
  • 3/4 cup raw cashews
  • 3/4 cup plant-based milk
  • 2-3 garlic cloves
  • 2 tbsp nutritional yeast
  • 3 tbsp cornstarch
  • 1 tbsp vegan vegetable broth powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt

Other ingredients:

  • 1 cup chopped leek (roughly 1 small leek)
  • 1 1/2 cups chopped mushrooms
  • fresh herbs, for garnish

Vegan Leek & Mushroom Quiche Directions:

  1. Start by making the crust. This is done by placing the cashews in a food processor and pulse until you have a fine flour. Add the remaining ingredients and run until you have a dough similar to the picture below. You should be able to shape it into a ball without it sticking to your hands.
  2. Press the dough into a 9″ pie pan, making sure the crust is relatively thick and even. Prick it thoroughly with a fork. Pre-bake crust at 200 degrees Celsius/390 degrees Fahrenheit for 15-20 minutes, until slightly golden.
  3. While the crust is baking, make the filling. Place all the ingredients for the filling in a food processor and blend until smooth. Gradually add additional amounts of the seasoning whilst tasting if necessary.
  4. Chop up the vegetables. Heat up a small non-stick saucepan and dry-roast the mushrooms for a couple of minutes, until golden. Place this in a bowl with the leek and stir in the filling. Once the crust is finished baking, pour the filling on to the crust and flatten it using a spatula. Drizzle a tablespoon do chopped leek on top of the quiche before putting it in the oven. Reduce to oven temperature to 180 degrees Celsius/356 degrees Fahrenheit and bake with the filling for 45-60 minutes, until set. Allow for the quiche to cool for 10 minutes before serving.

Additional notes (*)

The tofu I use is an organic brand named “Clearspring”. It is slightly firmer than just regular silken tofu; hence the name firm & silken. If you are using a different brand look for one named that. If you only find regular silken tofu, you might need to add in additional cornstarch in order to get the firm texture of this quiche.

Be sure to let me know your thoughts on this dish, and whether or not you used any different vegetables. Besides that, I hope you found this recipe to your liking!

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