Vegan Quiche with Leeks, Mushrooms, and Spinach Recipe
This Vegan Quiche is a delicious, plant-based twist on the classic savory pie. Featuring a flaky coconut oil crust and a rich filling of sautéed leeks, mushrooms, broccoli, and spinach combined with seasoned tofu, this dish is perfect for brunch, lunch, or a light dinner. The quiche is seasoned with nutritional yeast, turmeric, and fresh rosemary, offering a flavorful, wholesome meal without any dairy or eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Pie Crust
- 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
Vegetable Filling
- 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
Tofu Filling
- 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)
Instructions
- Make the Pie Crust: Prepare the ice water by chilling it or adding ice cubes. In a food processor, combine the flour, sugar, and salt and blend briefly. Add the solid coconut oil and pulse to incorporate. While the processor is running, slowly pour in the ice water until the dough just comes together and is slightly sticky.
- Roll Out Dough: Lightly flour a clean work surface and transfer the dough ball onto it. Using a rolling pin, roll the dough into a circle large enough to fit a standard pie pan. Lightly grease the pie pan with coconut oil, place the dough inside, and shape the edges as desired. Set aside.
- Sauté Vegetables: Heat 1½ teaspoons of coconut oil in a large pan over medium heat. Add the sliced leeks and minced garlic and sauté for about 3 minutes until fragrant. Add the broccoli, mushrooms, fresh rosemary, and salt, cooking for approximately 15 minutes until vegetables are tender.
- Add Spinach: Stir in the spinach and cook for 2 minutes until wilted. Remove the pan from heat and set aside.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Tofu Mixture: Place the extra-firm tofu, non-dairy milk, nutritional yeast, baking soda, salt, turmeric powder, pepper, and optional Indian black salt into a blender. Blend until the mixture is combined but retains some texture.
- Combine Filling: Pour the tofu mixture into the pan with the sautéed vegetables and gently mix until evenly combined. Then, pour the filling into the prepared pie crust and spread it out evenly.
- Bake Quiche: Place the quiche on the center rack of the preheated oven and bake for 28-30 minutes. The crust should turn golden brown on the edges. Remove from the oven and let it cool slightly before slicing and serving immediately.
Notes
- Use extra-firm tofu to ensure the filling holds together well.
- Indian black salt adds an eggy flavor but can be omitted for a milder taste.
- Make sure the coconut oil for the crust is solid, not melted, to achieve a flaky texture.
- If your crust starts browning too quickly, cover the edges with foil to prevent burning.
- This quiche is best served warm but can be refrigerated and gently reheated.
Keywords: vegan quiche, plant-based quiche, tofu quiche, vegan brunch recipe, dairy-free quiche, savory vegan pie
