Name: Vegan Quiche with Leeks, Mushrooms, and Spinach Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 cup + 2 tablespoons of all-purpose flour (plus more for dusting your work surface); ¾ teaspoon cane sugar; ½ teaspoon salt; ¼ cup solid coconut oil; ¼ cup ice water; 1½ teaspoon coconut oil; 1 cup thinly sliced leeks; 3 cloves garlic (minced); 1 cup broccoli (chopped into small pieces); 1 cup roughly chopped mushrooms; 2 teaspoons finely chopped fresh rosemary; ¼ teaspoon salt; 1 cup spinach; 2½ cups extra-firm tofu; ½ cup + 1 tablespoon non-dairy milk (unsweetened plain); 2 tablespoons nutritional yeast; 1 teaspoon baking soda; 1 teaspoon salt; ½ teaspoon turmeric powder; ¼ teaspoon pepper (plus more for garnish); ¼ teaspoon Indian black salt (optional)

Jump to Recipe

Introduction

This vegan quiche is a delightful blend of fresh vegetables and a creamy tofu filling, all encased in a flaky homemade crust. Perfect for brunch or a light dinner, it’s packed with flavor and easy to make. Even non-vegans will love this savory, plant-based dish.

The image shows a slice of quiche on a white plate, placed on a white marbled surface. The quiche has two main layers: a golden-brown, crisp crust forming the base, and a thick, bright yellow filling mixed with green leafy vegetables and small chunks of darker ingredients. On top, there are pieces of dark red sun-dried tomatoes adding texture and color. The slice is lightly sprinkled with black pepper. The larger quiche pie with the same layers is partially visible on the left side of the image, resting on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 2 tablespoons all-purpose flour (plus more for dusting your work surface)
¾ teaspoon cane sugar
½ teaspoon salt
¼ cup solid coconut oil (for the crust)
¼ cup ice water
1½ teaspoons coconut oil (for sautéing)
1 cup thinly sliced leeks
3 cloves garlic, minced
1 cup broccoli, chopped into small pieces
1 cup roughly chopped mushrooms
2 teaspoons finely chopped fresh rosemary
¼ teaspoon salt (for veggies)
1 cup spinach
2½ cups extra-firm tofu
½ cup + 1 tablespoon unsweetened plain non-dairy milk
2 tablespoons nutritional yeast
1 teaspoon baking soda
1 teaspoon salt (for tofu mixture)
½ teaspoon turmeric powder
¼ teaspoon pepper (plus more for garnish)
¼ teaspoon Indian black salt (optional)

Instructions

Step 1: Prepare the crust by chilling the water or adding ice cubes to it. In a food processor, combine the flour, cane sugar, and salt. Add the solid coconut oil and pulse until it is cut into the flour. While running the processor, slowly pour in the ice water and blend until a slightly sticky dough forms.
Step 2: Flour a clean work surface and roll out the dough into a circle that fits your pie pan. Lightly grease the pie pan with coconut oil and press the dough in. Pinch the edges as desired, then set aside.
Step 3: Heat coconut oil in a large pan over medium heat. Add leeks and garlic and sauté for about 3 minutes. Stir in broccoli, mushrooms, rosemary, and salt; cook for 15 minutes until vegetables are tender.
Step 4: Add spinach to the pan and cook briefly until just wilted. Remove from heat and set aside.
Step 5: Preheat your oven to 425°F (220°C).
Step 6: In a blender, combine tofu, non-dairy milk, nutritional yeast, baking soda, salt, turmeric, pepper, and Indian black salt (if using). Blend until well combined but still slightly textured.
Step 7: Mix the tofu filling with the sautéed vegetables gently. Pour the mixture evenly into the prepared crust.
Step 8: Bake on the center rack for 28 to 30 minutes, until the crust edges are golden brown. Let cool slightly, slice, and serve warm.

Tips & Variations

For a nutty crust, substitute half of the all-purpose flour with whole wheat or spelt flour.
Add your favorite vegetables such as bell peppers or zucchini for a different flavor profile.
If you prefer a smoother filling, blend the tofu mixture longer until completely silky.
Use smoked paprika or chili flakes in the filling for a spicy kick.

Storage

Store leftover quiche covered in the refrigerator for up to 4 days. Reheat individual slices in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving to maintain the crust’s texture.

How to Serve

A single slice of quiche sits on a white plate with a smooth surface, resting on a few stacked white plates beneath it. The quiche has two main layers: a golden-brown crust base and a thick, creamy yellow filling mixed with dark green leafy vegetables spread evenly inside. Several pieces of deep red sun-dried tomatoes are scattered on top, adding texture and color contrast. The surface of the filling has a slightly rough texture with some brown specks of seasoning. The background features a soft, out-of-focus white marbled texture and a hint of deep purple fabric. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the amount of water slightly to get the right dough consistency.

Is the tofu mixture suitable for freezing?

The tofu filling freezes well on its own. You can prepare it ahead of time and freeze in an airtight container for up to 2 months. Thaw in the refrigerator before assembling and baking the quiche.