With this recipe we give the classic quiche, a popular French dish, a vegan twist. The vegan leek quiche with tofu preserves the essence of the classic dish while combining the benefits of vegan ingredients. The crispy shortcrust pastry and creamy quiche filling made from leeks, sun-dried tomatoes and tofu is a must for vegans and non-vegans.
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What is Quiche?
Quiche is a savory cake from French cuisine, traditionally made with eggs, cream and various fillings. It’s known for its rich, pudding-like texture and versatility, making it a favorite for brunches, dinners, and get-togethers.
My vegan recipe does not contain eggs or animal cream. Instead, the savory cake is baked with a thick cream made from tofu and other ingredients. It is just as rich and versatile as the classic version.
Why you should try this recipe
This vegan leek quiche offers a symphony of flavors – the sweetness of leeks, the umami of tofu and the spicy, dried tomatoes harmonize with each other.
The quiche is also:
- Vegan and vegetarian
- With no egg
- Without animal milk
- Easy to prepare
- Perfect for brunch, lunch or dinner
What do you need for this vegan leek quiche with tofu?
To make this eggless quiche you will need the following ingredients:
- Vegan shortcrust pastry
- Fresh leeks, finely chopped
- Dried tomatoes marinated in oil, chopped finely
- Firm tofu, crumbled
- Spices such as salt, pepper, oregano
Is this quiche recipe healthy?
Absolutely! This vegan leek quiche is full of good nutrients. Leeks provide vitamins, minerals and antioxidants, while tofu provides plant-based protein. Dried tomatoes add flavor and antioxidants, making this dish both delicious and nutritious. Because it’s vegan, it’s also naturally cholesterol-free and lower in saturated fats.
This is how you prepare the perfect shortcrust pastry
Baking a crispy, golden shortcrust pastry is an art. For you to succeed, you should pay particular attention to two things:
- Make sure you chill the dough well before baking.
- Blind bake the base briefly before adding the filling.
With these tips, the dough stays crispy despite the creamy quiche filling.
Can you prepare this dish without a quiche pan?
Sure! If you don’t have a quiche pan, a regular cake pan or a rectangular baking pan will also work. Press the pie crust into the crust, add the filling, and bake. Remember to adjust the baking time depending on the size and depth of the pan you choose.
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- 150g flour
- 80 g butter (cold, in small pieces)
- 3 tbsp cold water
- 300 g leek (1-2 leeks)
- 100g tomatoes (sun-dried, marinated in a jar)
- Salt pepper
- 200ml Soy Cuisine
- 200g natural tofu
- 3 tbsp yeast flakes
- 100 g vegan grated cheese
- For the dough, put flour, butter, salt and 3 tablespoons of cold water in a bowl and knead into a smooth dough.
- Roll out the dough, put it in a greased and floured form and put it in the fridge for 30 minutes.
- Preheat the oven to 200 degrees (fan oven 180 degrees).
- Blind bake the shortcrust pastry in the oven for about 15 minutes. Then take it out and let it cool down a little.
- Clean and wash the leek and cut it into thin rings. Dice tomatoes finely. Sauté both in a little oil (from the tomato jar) for 4-5 minutes. Season with salt and pepper.
- Puree the tofu, soy cuisine and yeast flakes in a blender until creamy. Season generously with salt and pepper to taste.
- Remove the quiche pan from the refrigerator. Prick dough with fork. Pour the leek mixture onto the dough.
- Pour the tofu mixture over the leek mixture and sprinkle with grated cheese.
- Bake the quiche for 40-45 minutes. Then let it cool slightly and serve with fresh herbs.