Vegan Quiche Lorraine / Leek Quiche ( Crust & Tofu Filling) - wfpb

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan-style nut cheese

Brewer's yeast is often cheaper and still provides a cheesy flavor.

vegan cheese

🥗Healthier: homemade cashew cheese

💰Cheaper: omit cheese

Homemade cashew cheese is healthier and can be made at home for less.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Using water with cornstarch can reduce costs while still providing texture.

pie crust

🥗Healthier: whole grain crust

💰Cheaper: homemade crust

Making a crust from scratch can be more economical than store-bought.

Knead all the ingredients for the shortcrust pastry in a mixing bowl until the dough resembles a crumble, not a smooth dough.

Prepare a springform pan and press the dough into the mold.

Bake the dough for about 10 minutes at 350°F (180°C) blind.

Soak the cashews and sun-dried tomatoes separately.

Cut the leek into thin strips and braise them with the finely chopped sun-dried tomatoes in a little water.

Cut the sun-dried tomatoes into small pieces and sauté them with the leeks in the pan for a little bit.

Place the drained cashews and the remaining ingredients for the sauce in a high-speed blender and blend until a creamy sauce without pieces is created.

Spread the sautéed leeks in the pan on top of the baked crust and pour the creamy sauce over it.

Bake the quiche at 350°F (180°C) for about 20 to 30 minutes.

Optionally garnish the quiche with roasted pine nuts, fresh herbs, or vegan parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens