Vegan Mushroom Leek Quiche

Made with caramelized leeks and savory umami mushrooms, this tofu quiche is perfect serve as a plant-based main for brunch or dinner.

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast, dinner

Cuisine: French

Servings: pieces

Calories: 289kcal

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.

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.