Potato Leek Vegan Quiche

This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust. Packed with savory flavor and perfect for brunch, lunch, or a light dinner!

Potato Leek Vegan Quiche

It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things. I guess that means it’s brunch season (it is), and even though I’m a little bummed to see winter go (because I’m weird like that), I can certainly get behind brunch. This vegan quiche is one of my favorite brunch recipes!

Vegan “Eggs”

Potato Leek Vegan Quiche

I have a few magical ingredients for making vegan dishes that resemble eggs! You’ll find all of them in this recipe, as well as many of my other “eggy” vegan recipes, like my tofu scramble and vegan frittata.

Tofu. Tofu can be crumbled and cooked up to have a texture that’s much like scrambled eggs. In recipes like this one, it can be blended and baked to make a pretty darn convincing vegan quiche filling.

Nutritional Yeast. Nutritional yeast is a type of deactivated yeast that has a naturally savory, almost cheesy flavor. Look for it at health food stores or in the natural foods section of your regular supermarket. You can also buy it online.

Soy Sauce. You might not normally season your eggs with soy sauce, but by adding salty and savory flavors, it goes great with vegan eggs.

Kala Namak. Also known as black salt, this type of salt has a high sulfur content, so it’s great for making things taste eggy. It’s often used in Indian cuisine, and an Indian market is usually your best bet for getting ahold of some. If you don’t have one nearby, look for it online.

Turmeric. This is purely for visual effect. Just a tiny bit of this spice will give your dishes a vibrant yellow color, so they look like they’re made from eggs.

How to Make Vegan Quiche

Potato Leek Vegan Quiche

First off, you’ll need a pie crust! Depending on how ambitious I’m feeling, I’ll either use a store-bought crust (checking the ingredients to ensure it’s vegan), or make my own. Either way, have your crust ready to go before you start making your quiche.

On to making the “egg” portion of our quiche! All you need to do is blend up a handful of ingredients in a food processor: extra firm tofu, nutritional yeast, soy sauce, lemon juice, and turmeric. Add a splash or two of non-dairy milk (but no more than that!) if the mixture seems too thick!

Side By Side Images Showing Two Steps for Assembling Vegan Quiche: Mix Batter and Veggies, and Transfer To Pie Crust

Side By Side Images Showing Two Steps for Assembling Vegan Quiche: Mix Batter and Veggies, and Transfer To Pie Crust

Set your tofu mixture aside and grab a skillet — it’s time to cook the veggies! Heat up a bit of oil in the skillet and add some diced potato, along with a bit of salt and pepper. Cook the potato until it starts to brown and soften. Now add some chopped up leek, and continue cooking the veggies until the leek begins to soften up. Finally, add a couple of cloves of garlic and cook everything for just another minute.

Side By Side Images Showing Potatoes, and Leeks Cooking in a Skillet For a Vegan Potato Leek Quiche

Side By Side Images Showing Potatoes, and Leeks Cooking in a Skillet For a Vegan Potato Leek Quiche

Transfer the tofu mixture and veggies to a large bowl and mix them up! Now transfer everything to your pie crust. Smooth out the top with a spatula, pop it in the oven, and bake your quiche until it’s set in the middle.

Side By Side Images Showing Two Stages of Blending Batter for Vegan Quiche

Side By Side Images Showing Two Stages of Blending Batter for Vegan Quiche

Let your quiche cool for a few minutes before slicing it. Sprinkle each slice with a bit of kala namak before serving, if you’d like!

Vegan Quiche Tips & FAQ

  • Can this quiche be made gluten-free? It sure can! Just use your favorite vegan gluten-free pie crust (here is one to try), and substitute gluten-free tamari for the soy sauce.
  • Storage: Store leftover quiche in a sealed container or plastic bag. It will keep in the fridge or about 3 days, or in the freezer for about 3 months.
  • Not into potatoes and leeks? You can make this vegan quiche will all kinds of veggies! Try sweet potatoes, kale, broccoli, or red peppers. Whatever veggies you choose, I recommend precooking them until they’re just done before adding them to your tofu batter.
  • Be sure to check the ingredients list if you use a store-bought crust, as many brands aren’t vegan. Look out for butter and lard!

Potato Leek Vegan Quiche

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Potato Leek Vegan Quiche

Potato Leek Vegan Quiche

This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust. Packed with savory flavor and perfect for brunch, lunch, or a light dinner!

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 246 kcal

Author Alissa

Ingredients

  • 1 (14 ounce or 400 gram) package extra-firm tofu, drained
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon unflavored soy or almond milk, or as needed
  • 1 tablespoon olive oil
  • 1 cup diced (1/2 inch) Russet potato (about 1 small potato)
  • Salt and pepper to taste
  • 1 medium leek, cleaned and chopped, white and pale green part only
  • 2 garlic cloves, minced
  • 1 vegan pie crust, homemade or store-bought
  • Kala namak, to taste (optional, for eggy flavor)

Instructions

  1. Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, and turmeric into the bowl of a food processor fitted with an S-blade.

  2. Blend everything until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if needed to get the mixture smooth, but keep it to a minimum.

  3. Coat the bottom of a large skillet with olive oil and place it over medium heat.

  4. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook it for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften.

  5. Add the leeks and cook everything about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides.

  6. Add the garlic and cook just until very fragrant, about 1 minute more.

  7. Preheat the oven to 375°.

  8. Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed. (Alternatively, you can save a dish by letting the skillet cool a bit and then mixing everything in there.)

  9. Transfer the mixture to the pie crust and smooth out the top with a spatula.

  10. Place the filled crust into the preheated oven and bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.

  11. Allow the quiche to sit for a few minutes before cutting. Serve with a sprinkle of kala namak, if desired.

Nutrition Facts

Potato Leek Vegan Quiche

Amount Per Serving (1 slice (1/6 of quiche))

Calories 246 Calories from Fat 122

% Daily Value*

Fat 13.6g21%

Saturated Fat 1.8g9%

Sodium 450mg19%

Potassium 280mg8%

Carbohydrates 22.2g7%

Fiber 2.8g11%

Sugar 2.3g3%

Protein 11.4g23%

Calcium 110mg11%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

Thanks to the Courtesy of :

https://www.connoisseurusveg.com/potato-leek-vegan-quiche/?utm_source=rss&utm_medium=rss&utm_campaign=potato-leek-vegan-quiche

Leave a Reply