Vegan Leek Quiche

I hope you manage to occasionally hit "stop" in this crazy race of life and take a moment to look around.

Have you noticed we're already in summer?

Look how beautiful it is outside: that golden summer light at dusk, summer fruits starting to fill the supermarket shelves, and the ocean water just calling me to go for a swim.

What does that mean?

It means the most beautiful holiday of the year has arrived—Shavuot, the harvest festival.

Wow, look at the poet I've become for Shavuot; admit it, you're moved. 🙂

So, in honor of my career as a poet and in honor of Shavuot, I'm sharing a wonderful recipe for a vegan leek quiche—easy to make and delicious, using ingredients you can find in almost any supermarket. Oh, and it won't break the bank either.

The quiche crust is made of whole wheat flour and olive oil, containing a nice amount of dietary fiber and high-quality fatty acids that are stable during baking.

The filling contains tofu, which is rich in protein and calcium, low in fat, and provides a perfect texture reminiscent of heavy cream.

A few notes about the recipe before we start:

Don't be afraid of making the crust and working with dough. I'm here with you step by step. It's truly child's play 🙂

I use soft silken tofu (the red package). If you can't find silken tofu, you can use tofu with a slightly firmer texture, or if you have no choice, regular tofu (will also work great).

Please note that the quiche has a strong onion/leek flavor. If you're not a fan of that taste, it might be better to skip this one. I promise to post a different quiche recipe very soon.

A post shared by Haggai Leffler Vegan Athlete (@haggai_leffler) on Apr 30, 2018 at 12:03am PDT

How to serve it?

The recipe is suitable for a small quiche pan (20 cm diameter) and can be cut into 8 slices.

Each quiche slice contains:

Print

Vegan Leek Quiche

Prep time 20 minutes

Cook time 40 minutes

Total time 1 hour 30 minutes

Servings 8 slices

Ingredients

For the Crust

• 1/2 cup boiling water
• 1/4 cup olive oil
• 1/2 tsp sugar can also use silan/date syrup or any sweetener you like
• 2 cups whole wheat flour rye or spelt also work. *Gluten-free flours like pea or lentil will not work*
• 1 tsp baking powder
• 1 cup uncooked chickpeas or beans as baking weights (not for eating)

For the Filling

• 1 large leek
• 1 large onion
• 350 g package of silken tofu (red package) can also use regular tofu + a bit of soy milk
• 1/4 cup soy milk
• 6 tbsp olive oil
• 1 clove garlic

Instructions

1. Start with the crust.
2. In a deep bowl, mix the flour with the baking powder and sugar.
3. Add the olive oil and boiling water and mix until a uniform dough is formed. Wrap in plastic wrap and chill in the refrigerator for at least an hour.
4. Prepare the filling:
5. Cut the onion in half.
6. Slice one half and sauté with one tablespoon of olive oil until golden brown; set aside.
7. In a food processor, blend the silken tofu (or regular tofu with a bit of soy milk) with the soy milk, garlic clove, and the other half of the onion until a smooth mixture is formed. Set aside.
8. After the dough has chilled for an hour, roll it out with a rolling pin on a workspace to a thickness of 0.5 cm.
9. Preheat oven to medium heat (180°C).
10. Place the dough on a well-greased baking pan.
11. To transfer the dough whole to the pan: I roll it onto the rolling pin and then unroll it over the pan.
    
12. Trim excess edges.
    
13. Prick the dough slightly with a fork.
14. Place baking paper on top of the dough and weigh it down with the dried chickpeas (the goal is to prevent the dough from rising, keeping it thin).
15. Blind bake for 10 minutes.
16. Remove from the oven, discard the chickpeas and the baking paper.
17. Assemble the quiche: a layer of sautéed onion, topped with the tofu mixture.
18. Slice the leek into rounds and place them on top of the quiche.
    
19. Drizzle a little olive oil on top and bake for about 40 minutes.
20. Cool completely before removing from the pan.