This vegan mushroom and leek quiche is a plant-based and gluten-free main course that is perfect for brunch or dinner. Made with caramelized leeks, umami-rich mushrooms and high-protein tofu, it’s flavorful and filling.
I’m often asked for recommendations for vegan options to bring to brunch, and this quiche couldn’t be more ideal. Here’s why:
- You can make it the day before and reheat it to serve.
- It goes with pretty much anything, making it the perfect brunch meal.
- It’s flavorful enough to impress anyone, including those following an omnivore diet.
What you need to prepare a vegan mushroom and leek quiche
*A note on the crust* While this crust tastes amazing and is a great option for those looking for a healthier vegan + gluten free crust, it’s a tender crust and will probably crumble a bit. But that doesn’t bother us that much if you want a more perfect crustI would suggest using a store bought crust or wheat/starch based recipe instead.
For the crust
- almond flour or flour I’ve made the crust with both almond flour and almond flour with good results. The almond flour tends to hold together a little better, but imparts a darker color. Unfortunately, since 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 decide to make a different crust, I would suggest adding the garlic to the filling instead, by pan-cooking it with the mushrooms and leeks.
- Fresh or dried thyme Another highlight of the crust is the use of fresh (or dried) thyme. If you don’t like thyme, oregano would be a good substitute. Again, if you decide to use a different crust, I recommend adding the herbs to the filling instead.
- extra virgin olive oil This brings the crust together and helps it set up, making it crucial to the recipe. You can also use refined coconut oil (which doesn’t taste like coconut) or melted vegan butter instead, as both are likely to bind the crust better since they’re solid at room temperature. I chose olive oil because it’s my favorite. 🙂
- Salt pepper- Just a little salt and pepper completes the taste. Feel free to customize according to your preferences.
For the filling
- Tofu- I have a feeling that tofu is a controversial ingredient for those who think soy is the devil. The good news is we now have a lot of research proving soy is good for our health, but if you’re still feeling unsure I have a chickpea frittata that would be a great alternative and you could even make those Change additions to suit the mushroom and leek flavor. If you’re good with tofu, I recommend using a firm tofu as it’s higher in protein and easier to work with.
- nutritional yeast I explain nutritional yeast in detail in this post, but essentially it’s a nutrient-dense flaky powder that adds a cheesy flavor to the recipe.
- Leek- As part of the onion family, leeks are a great way to add flavor and color to any dish. The dark green part is very fibrous, so we 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 use your favorite variety.
- lemon juice A little acidity plays with the cheesy nutritional yeast to add a subtly tangy flavor to the quiche. White vinegar is a great alternative to lemon juice. I prefer a stronger flavor to my food so consider reducing the lemon juice or vinegar depending on your preference.
- Salt pepper- Again, just a little salt and pepper is used to enhance the flavor of the quiche. If you have access to black salt, this is a great way to give the quiche a more eggy flavor.
How to make vegan quiche
You will need a food processor to make this quiche as it will blend the tofu into a creamy consistency. I’ve tried making it in my Vitamix and it was more of a hassle to work with since the tofu is quite thick, but it’s possible.
- Prepare the crust by mixing the ingredients together in a large bowl, then pressing the mixture into a parchment-lined cake pan. 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 keep it moving. Add yeast flakes, salt and pepper and pulse to combine.
- Fry the leeks until golden, then add the mushrooms and cook until liquid is released. Add the blended tofu to the pan and stir to combine.
- Pour the tofu mixture onto the baked crust and spread evenly over it. Bake for about 35 minutes and enjoy!
Looking for more plant-based brunch recipes?
Vegan mushroom and leek quiche
This tofu quiche made with caramelized leeks and savory umami mushrooms makes the perfect plant-based main course for brunch or dinner.
Servings: 8th pieces
For the crust
- 2 cups Almond Flour/Flour
- 3 Garlic cloves, chopped
- 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 pieces
- 2 tablespoon nutritional yeast
- 1 tablespoon Extra virgin olive oil
- 2 Leek, thinly sliced (white and light green parts only) about ½ cup
- 8th ounces Cremini mushrooms, cut
- 3-4 tablespoon lemon juice or white vinegar
- 1 teaspoon fine sea salt, or black salt for egg-like taste
- ½ teaspoon ground black pepper
For the crust
Preheat the oven to 400F, then line the bottom of a 10-inch cake pan (or cast-iron skillet) with parchment paper. In a large bowl, whisk together the almond flour, garlic, salt, pepper, and thyme. Pour the olive oil into the bowl and mix to form a dough. It should hold together when squeezed between fingers. If it seems too dry, add water (1 tablespoon at a time) until it comes together.
Transfer the batter to the center of the pan and use your hands to firmly press outwards and up the sides by at least 1 inch. Prick the bottom of the crust several times with a fork. Bake in the oven for 10-12 minutes until very lightly golden brown. Set aside to cool.
For the filling
In the bowl of a food processor, mix the tofu with the 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 water, a tablespoon at a time, to mix until smooth.
Add olive oil to a pan and sauté the leeks and garlic over medium-high heat for a few minutes. Stir in the mushrooms, season with salt, and cook over medium-high heat until most of the water is cooked off the mushrooms, about 10-12 minutes.
Remove the pan from the heat and stir in the processed tofu until well combined. Adjust the spices as you like. Pour the mixture into the baked crust and smooth with a spoon until uniform.
Bake quiche uncovered at 375F for 35 minutes until quiche is firm to the touch. For best results, chill the quiche for 15-20 minutes before slicing. *Because the crust is grain-free, starch-free, and vegan, it’s fragile, so be sure to transfer it gently. Serve warm and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Calories: 289kcal, Carbohydrates: 13G, Protein: 12G, Fat: 23G, Saturated Fatty Acids: 2G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 6G, Sodium: 445mg, Potassium: 212mg, Fiber: 4G, Sugar: 2G, Vitamin A: 372ie, Vitamin C: 3mg, Calcium: 142mg, Iron: 2mg