Vegan Mushroom Leek Quiche
This Vegan Mushroom Leek Quiche is a plant-based and gluten-free main dish that’s perfect for to bring for brunch or dinner. Made with caramelized leeks, umami-rich mushrooms, and protein-packed tofu, it’s flavorful and satiating to boot.
I frequently get asked for recommendations for vegan options to bring to brunch and this quiche could not be more ideal. Here’s why:
- You can prep it the day before and reheat when ready to serve.
- It pairs well with pretty much anything, making it the perfect brunch food.
- It’s flavorful enough to impress everyone, including those who follow an omnivore diet.
What You Need to Make Vegan Mushroom Leek Quiche
*A note about the crust* While this crust tastes amazing and is a great option for those looking for a more wholesome vegan + gluten-free crust, it is a delicate crust and will likely crumble a bit. We don’t mind this so much but if you want a more perfect crust, I would suggest using a store-bought crust or a wheat-based/starch-based recipe instead.
For the Crust
- Almond Flour or Meal- I have made the crust with both almond flour and almond meal with good results. The almond meal tends to hold together a little better but lends a darker color. Unfortunately because almond flour is uniquely high in fat, it cannot be substituted with a nut-free flour.
- Fresh Garlic- Minced fresh garlic is baked into the crust which really takes it to the next level. If you choose to use a different crust, I would suggest adding the garlic to the filling instead by cooking it with the mushrooms and leeks in the skillet.
- Fresh or Dried Thyme- Another highlight of the crust is using fresh (or dried) thyme. If you’re not into thyme, oregano would make a good substitute. Again, if you choose to use a different crust, I recommend adding the herbs to the filling instead.
- Extra Virgin Olive Oil- This will bring the crust together and help it set so it is vital to the recipe. You could also use refined coconut oil (which doesn’t taste like coconut) or melted vegan butter instead as both of those will likely bind the crust better since they are solid at room temperature. I just chose olive oil because it is my favorite. :)
- Salt & Pepper- Just a little salt & pepper to round out the flavor. Feel free to adjust to your preferences as desired.
For the Filling
- Tofu- I feel like tofu is a controversial ingredient for those who think soy is the devil. The good news is we have plenty of research now that proves soy is beneficial to our health but if you still feel unsure, I have a chickpea frittata that would make a good alternative and you could even change the additions to match the mushroom leek flavor. If you’re good with tofu, I recommend using a firm tofu as it is higher in protein and easier to work with.
- Nutritional Yeast- I explain nutritional yeast in depth in this post but basically it’s a nutrient-dense flaky powder that imparts a cheesy flavor to the recipe.
- Leeks- a part of the onion family, leeks are a great way to add flavor and color to any dish. The dark green portion is very fibrous so we’ll only use the white and light green parts in this recipe.
- Mushrooms- Sliced mushrooms are sautéed to bring out their savory umami flavor. I prefer cremini mushrooms for their meaty texture but feel free to sub your favorite mushroom variety.
- Lemon Juice- A little acidity plays off of the cheesy nutritional yeast to give the quiche a subtle tangy flavor. White vinegar is a great alternative to lemon juice. I prefer a stronger tang to my food so you may want to reduce the lemon juice or vinegar depending on your preferences.
- Salt & Pepper- Again, just a bit of salt & pepper is used to enhance the flavor of the quiche. If you have access to black salt that is a great way to give the quiche a more egg-like flavor.
How to Make Vegan Quiche
You will need a food processor to make this quiche as that is what blends the tofu into a creamy consistency. I have tried making it in my Vitamix and it was more tedious to work with as the tofu is pretty thick but it is possible.
- Prepare the crust by combining the ingredients in a large bowl then pressing the mixture into a pie dish lined with parchment paper. Bake and set aside.
- Blend the tofu with the lemon juice in a food processor until smooth. Depending on the water content of your tofu, you may need to add a few tablespoons of water to help move it along. Add the nutritional yeast, salt & pepper and pulse to combine.
- Sauté leeks until golden then add mushrooms and cook until liquid releases. Add blended tofu to the skillet and stir to combine.
- Transfer tofu mixture to the baked crust and spread out until even on top. Bake for approximately 35-minutes and enjoy!
Looking for more plant-based brunch recipes?
- Carrot Cake Baked Oatmeal
- Gluten-free Pistachio Cake (contains eggs)
- Vegan Almond Butter Banana Bread
- Morning Glory Breakfast Cookies
- Vegan French Toast with Lavender Infused Syrup
- Vegan GLuten-free Blueberry Lemon Muffins
Vegan Mushroom Leek Quiche
For the Crust
- 2 cups almond meal/flour
- 3 garlic cloves, minced
- 1 teaspoon fresh or dried thyme
- ½ teaspoon fine sea salt
- ¼ teaspoon ground pepper
- ¼ cup extra virgin olive oil
For the Quiche Filling
- 14 ounces firm tofu, broken into chunks
- 2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 2 leeks, thinly sliced (white and light green parts only) about ½ cup
- 8 ounces cremini mushrooms, sliced
- 3-4 tablespoons lemon juice or white vinegar
- 1 teaspoon fine sea salt, or black salt for egg-like flavor
- ½ teaspoon ground black pepper
For the Crust
- Preheat the oven to 400°F then line the bottom of a 10-inch pie dish (or cast-iron skillet) with parchment paper. In a large bowl, combine the almond meal, garlic, salt, pepper, and thyme. To the bowl, pour in the olive oil and stir together until a dough forms. It should hold together when pressed between your fingers. If it seems too dry, add water (1 tablespoon at a time), until it comes together.
- Transfer the dough into the center of the skillet and use your hands to firmly press it out and up the sides, by at least 1-inch. Poke the bottom of the crust several times with a fork. Bake in the oven for 10-12 minutes, until very light golden brown. Set aside to cool.
For the Filling
- In the bowl of a food processor, combine the tofu with lemon juice (or vinegar) and nutritional yeast. Blend until smooth and creamy. Depending on the water content of your tofu, you may need to add a tablespoon of water at a time to help blend it until smooth.
- In a skillet, add olive oil and sauté the leeks and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes..
- Remove skillet from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
- Bake quiche, uncovered, at 375F for 35 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes before slicing. *As the crust is grain-free, starch-free and vegan, it is fragile so take care to transfer carefully. Serve warm and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to one week.