mushroom leek quiche

Perfect for Breakfast, Lunch or a Light Dinner, this Leek and Mushroom Quiche is deliciously creamy, cheesy and packed with flavours. With its homemade Flakey Butter Pastry and a Mushroom and Leek Filling, this vegetarian quiche is great to serve at any meal of the day!

Leek and Mushroom Quiche

180 gr (1 cup + 3 tablesp.) Plain / All-Purpose Flour

Salt

90 gr (6 tablesp.) Unsalted Butter (very cold)

60 ml (1/4 cup) Water (very cold)

Eggs

300 ml (1 1/4 cup) Heavy / Thickened Cream

teasp. Pepper

teasp. Dried Herb Mix

gr (1 cup) Grated Cheddar Cheese (or your choice of cheese)

Leeks

teasp. Minced Garlic

tablesp. Olive Oil

200 gr (0.5 lbs) Mushroom (White Cup

Place the Flour and Salt in the bowl of your Food processor and mix to combine. Add the very cold Butter, cut into small cubes, and pulse until you get a thin crumb texture. Slowly add the cold Water while mixing until the dough starts to come together (see note 1).

Assemble into a disk and transfer between two sheets of baking paper. Roll the Pastry into a large round, then place in the fridge (over a flat tray) to rest for at least 30 minutes to 1 hour - or up to 24 hours in advance).

Line your baking dish with the Pastry and prick the bottom with a fork. Place in the freezer and preheat your oven on 180&#039;C/350&#039;F.

Quiche Pastry

In a large bowl, whisk together the Eggs, Cream, Salt, Pepper and Dried Herbs. Add the grated Cheese (see note 2) and mix to combine. Set aside.

Clean the Leeks and thinly chop them. Cook them in a pan over the stove with the Olive Oil and Minced Garlic for 5 to 10 minutes, or until soft and translucent. Set aside.

Brush or peel the Mushrooms and thinly slice. Set aside.

Filling

Blind Bake the Pastry for about 15 minutes - or until the bottom of the pastry feels dry. Remove from the oven.

Place the pre-cooked Leeks and Mushrooms (see note 3) on the bottom of the pastry, alternating between the two to get an even mix.

Cover with the liquid Quiche Filling.

Optional: finish with the set aside Grated Cheese, Mushroom slices and Leeks.

Bake for 40 to 50 minutes, or until the filling is set (see note 4).

Assembling the Quiche

This Vegan Mushroom Leek Tart with chestnuts is a simple but delicious hearty tart recipe that is perfect for the holidays! It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. Make the shortcut pastry crust gluten-free if desired for a perfect side dish or main course that is sure to satisfy!

Mushroom Leek Tart | Easy Vegan Quiche

all-purpose flour (or sub gluten-free flour*)

salt

vegan butter (cold & cut into small pieces)

water

tbsp non-dairy cream (optional

leek

oz mushrooms (thinly

garlic

chestnuts (optional)

olive oil

oz silken firm tofu (drained (*see recipe notes

cornstarch (or arrowroot/ tapioca starch)

salt (or

½ tsp pepper (or

yeast flakes (optional)

garlic mushrooms

pine nuts

herbs (e.g. thyme, scallions, cress)

In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms (or use a food processor to process the ingredients into a dough).

Form the dough into a disc, wrap tightly in plastic foil and refrigerate for 30 minutes.

Preheat oven to 400°F (200°C).

After the chill time roll out the dough evenly on a lightly floured surface a little larger than your pan. Then transfer into a lightly greased 10-inch (25,5cm) tart pan (or 9-inch pie dish), pressing the bottom and sides firmly. Prick the bottom a few times with a fork, then line with parchment and fill with pie weights (e.g. dried beans, chickpeas or rice). Pre-bake the crust for 10 minutes. (*see step-by-step photos in this blog post).

Pie Crust

In the meantime, make the filling. Clean and cut the leek (*see step-by-step photos here). Thinly slice the mushrooms (or chop them if they’re too large). Mince the garlic and roughly chop the chestnuts.

Heat the oil in a large skillet or pan. Add the leeks and mushrooms and sauté for about 5 minutes. Then add the garlic and cook for another 2-3 minutes, or until the leeks are soft and the mushrooms are tender. Generously season with salt, pepper and nutritional yeast flakes.

Blend the silken firm tofu and cornstarch until creamy, then mix in the chestnuts (if using). Add the tofu mixture to the pan with the mushrooms and leeks. Stir to combine. Taste and adjust seasonings as needed.

Spread the tofu quiche filling onto the pre-baked crust, smoothing out evenly. (Brush the edges with non-dairy cream for a golden color shiny as desired).

Bake the vegan quiche at 355°F (180°C) for about 30-40 minutes, or until the filling is set and slightly golden-browned. (*If the top gets too dark during baking, cover loosely with aluminum foil or parchment paper.)

Allow to cool for about 10 minutes. Then garnish with more sautéed garlic mushrooms, toasted pine nuts, vegan parmesan cheese, and fresh herbs. Enjoy!

Vegan Mushroom and Leek Quiche

Wow! This was such a delightful dish, I ended up making two! Super easy, doesn’t take long, and the end result is scrumptious. I think it’s absolutely worth making. If you’re looking for a buttery crust and a flavorful filling, this is it. It’s such an easy breakfast. Grab a slice and you’re good to go!

Scrummy.  I subbed the pastry with finely grated sweet potato (liquid extracted) plus oil as a base and used firm tofu with soy milk.  This is definitely a family favorite.  Thanks 😊

I made this tonight and it turned out delicious!  I can't eat nutritional yeast so I subbed with a few dashes of soy sauce, a spoonful of dijon mustard, and a pinch of smoked paprika to give it an eggy/cheesy flavor.  I used fresh poultry seasoning (rosemary, thyme, sage) and skipped the cream brushing of the crust.

Absolute success! Great texture and flavor. I had to add a bit more water to the dough for it to properly strech, but after that it all worked great.

Found this a bit bland. But maybe the yeast flakes, which I didn't use, would have made a difference.

Filling is great. But the crust came out rock hard. Next time I will make it with store bought puff pastry

Soooo delicious. Was a winner for my guests and family, thank you!

This is the best quiche recipe. I love there’s no turmeric in it to make it “egg” looking. Just a delicious savory tart. So so so good. The only difference is I added kala namak for that eggy taste. It was a good addition. Thank you Bianca for this! The quiche didn’t last a day. Making more today.

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