This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust.
It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things. I guess that means it’s brunch season (it is), and even though I’m a little bummed to see winter go (because I’m weird like that), I can certainly get behind brunch.
I’m always a little jealous of bloggers and their eggy recipes, which is also weird of me, because I never liked eggs. But you’ve got to admit, there’s lots of cool stuff you can do with them. Fortunately, I’ve gotten pretty good with working around the egg part of most egg dishes.
My husband, who was always a huge fan of eggs, is always super psyched about my vegan egg creations, and frequently requests quiche. It’s funny that I rarely make it though. I think the issue with vegan quiche is that it seems super complicated and difficult, but it’s not! A while back I did a tutorial on how to make vegan quiche, and wouldn’t you know it, you only need one ingredient: tofu!
So with that knowledge in mind, and in anticipation of brunches to come, I went and made this vegan potato leek quiche. It was excellent! The potatoes do an awesome job of adding some hearty texture, and the leeks add the perfect amount of savory flavor.
I ate my vegan quiche topped with hot sauce and ketchup, but my husband the egg expert tells me that’s weird. He eats his with just a sprinkle of kala namak for eggy flavor, which I choose to forego, because I don’t like eggy flavor. He tells me that with the kala namak it’s pretty darn convincing, so if you’re missing eggs this time of year, definitely get your hands on some and season it up.
Potato Leek Vegan Quiche
- 1 14 ounce package extra-firm tofu, drained
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lemon juice
- 1/4 teaspoon ground turmeric
- 1-2 tablespoons unflavored soy or almond milk as needed
- 1 tablespoon olive oil
- 1 cup diced 1/2 inch Russet potato (about 1 small potato)
- Salt and pepper to taste
- 1 medium leek cleaned and chopped, white and pale green part only
- 2 garlic cloves minced
- 1 vegan pie crust homemade or store-bought
- Kala namak to taste (optional, for eggy flavor)
- Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, and turmeric into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if absolutely needed to get the mixture smooth, but keep it to a minimum.
- Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften. Add the leeks and cook about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides. Add the garlic and cook just until very fragrant, about 1 minute more.
- Preheat the oven to 375°.
- Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed. (Alternatively, you can save a dish by letting the skillet cool a bit and then mixing everything in there.)
- Transfer the mixture to the pie crust and smooth out the top with a spatula. Place the filled crust into the preheated oven and bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.
- Allow to sit for a few minutes before cutting. Serve with a sprinkle of kala namak, if desired.