Vegan Leek Quiche

Vegan Leek Quiche

The Story Behind the Recipe

Leek is basically seasonal throughout every month of the year – making this recipe an allrounder!

I do enjoy it most in winter or on cold or rainy spring days, as the chilli can really heat you up.

What do you need?

Dough (for one big quiche)

  • 400 g flour (wholemeal)
  • 2 tea spoons baking powder
  • 220 g plant butter
  • Salt

Filling

  • 3 leeks
  • 100 g tofu
  • 2 chilli
  • 250 mL plant milk
  • 40 g starch
  • Salt, pepper, nutmeg

How do you make it?

Dough

  1. Preheat oven to 180 °C.
  2. Mix the flour with the baking powder, and add salt, butter, and 70 mL water. Knead until you’ve got a homogenous dough.
  3. Roll out the dough and put into a quiche or cake pan.

Filling

  1. Cut the tofu into cubes and roast in a big pan with high heat.
  2. Wash and cut the leek into rings. Add it to the tofu and roast for 2 more minutes.
  3. Cut and add the chillis.
  4. Mix the plant milk with starch until its homogenous and add to the leek mixture.
  5. Season with salt, pepper and nutmeg.
  6. Fill it into the quiche pan with the dough and put in the oven for 40 minutes.
  7. Let it cool down a bit before cutting and serving the quiche!

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