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–+ servings

Mushroom and Leek Quiche (Vegan)

A protein-rich vegan quiche made with tofu, chickpea flour, and seasonal veggies, perfect for any meal or snack.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME35 minutes
TOTAL TIME50 minutes
Servings 4
Course Breakfast, Brunch, Lunch
Cuisine Plant-Based
Keyword Chickpea Flour, easy brunch recipe, High Protein, leek, mushroom, nutritional yeast, peas, spinach, tofu, turmeric, vegan quiche

Ingredients

Filling

  • 1 tsp olive oil
  • 1 leek finely chopped
  • 2 tsp fresh thyme
  • 8.8 oz button mushrooms sliced
  • ½ cup frozen peas thawed
  • 1½ cups baby spinach chopped

Egg-free filling

  • 7.5 oz silken tofu
  • 1 cup chickpea flour
  • 1 tsp garlic powder
  • ¼ tsp ground turmeric
  • ⅓ cup nutritional yeast
  • 1 tbsp wholegrain mustard
  • ¾ cup water
  • sea salt flakes to taste
  • freshly ground black pepper to taste

Base

Toppings (optional)

  • 4 leek rings
  • 3 cherry tomatoes cut in half

Instructions

  • Preheat the oven to 350°F (180°C) fan on.
  • Prepare the vegetables: In a pan over medium heat, add the olive oil, leek, mushrooms, thyme and a pinch of salt and pepper. Cook for 10 minutes, stirring occasionally, until the mushrooms have released all their juices.
    Add the peas and stir in the spinach and cook for 1 to 2 minutes, just until wilted.
  • Prepare the egg-free filling: Meanwhile, in a large mixing bowl, add the silken tofu and mash it with a fork.
    Add the chickpea flour, garlic powder, turmeric, nutritional yeast, mustard, and a pinch of salt and pepper. Mix well to combine.
    Pour in ¾ cup of water and stir until smooth.
  • Prepare the crust: Lightly spray or brush a tart dish with olive oil. Carefully transfer your dough to the tart dish (I used a 9.5-inch / 24 cm dish) and gently press it into the base and sides.
    If your dish has sharp edges, flatten the overhanging dough with your fingers to remove the excess, or trim it with a knife. Gently prick the base of the dough with a fork about 8 times.
  • Assemble: Transfer the cooked vegetables and chickpea mixture onto the prepared dough. Gently stir to combine, making sure the mixture evenly coats all the vegetables.
    If using, add the leek slices and tomato toppings by gently pressing them into the surface.
  • Bake: On the middle rack of the oven for 35 minutes. Let it cool slightly before slicing. Enjoy!
Nutritional Information - Per Serving
Calories 537kcal | Carbohydrates 58g | Protein 23g | Fat 19g | Sodium 481mg | Fiber 11g | Vitamin A 70IU | Vitamin C 9mg | Calcium 121mg | Iron 7mg