Vegan Leek Quiche

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 238.4
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 368.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Vegan Leek Quiche calories by ingredient
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Submitted by: NEWSUGARMOON


Fom Vegetarian Times, adapted only slightly Fom Vegetarian Times, adapted only slightly
Number of Servings: 10


    1 cup whole-wheat pastry flour
    1/2 cup pine nuts
    1/4 tsp. baking powder
    1/4 cup plain, unsweetened soymilk
    2 Tbs. olive oil
    1/4 tsp. salt

    4 Tbs. olive oil, divided
    2 medium leeks, white and light green parts chopped (about 3 cups)
    1 lb. light firm or extra-firm tofu, drained and cut into 1.5-inch cubes
    2 Tbs. fresh lemon juice
    2 tsp. miso paste
    1 clove garlic, minced (about 1 tsp.)
    3/4 tsp. salt
    1 cup whole-wheat breadcrumbs
    1/4 cup chopped fresh basil
    1/4 cup chopped reconstituted sun-dried tomatoes, drained


1. To make Crust: Preheat oven to 350F. Coat
9-inch springform pan with cooking spray. Pulse
flour, pine nuts and baking powder in food
processor until finely ground. Whisk together
soymilk, oil and salt in bowl. Stir in flour mixture.
Press into pan. Bake 5 minutes, then cool.

2. To make Filling: Heat 1 Tbs. oil in skillet over
medium heat. Add leeks, and sauté 8 minutes, or
until softened. Set aside. Bring large saucepan of
water to a boil. Add tofu, and simmer 5 minutes.
Drain, and pat dry. Whisk together remaining oil,
lemon juice, miso, garlic and salt in bowl. Mash in
tofu with fork. Stir in breadcrumbs, basil,
sun-dried tomatoes and leeks.

3. Spoon filling into crust. Bake 40 minutes, or
until crust is browned. Cool 5 minutes, then
unmold. Cut into 10 slices.

Number of Servings: 10

Recipe submitted by SparkPeople user NEWSUGARMOON.


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