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Vegan Leek, Mushroom and Blue ‘Cheese’ Quiche

Course: Main
Cuisine: French
Keyword: Vegan, meat free, veganuary, egg alternative
Servings: 8

Ingredients

Pastry

  • 1 sheet ready to roll shortcrust eg Jus-Rol or some of the other supermarket own brands

Filling

  • 2 medium leeks trimmed and thickly sliced
  • 150 g/2 cups mushrooms sliced (around 0.5cm thick)
  • 3 cloves garlic finely chopped
  • 1 tbsp fresh parsley finely chopped or use dried parsley
  • 350 g/1½ cups firm tofu
  • 150 g/2 cups vegan cream cheese
  • 110 ml/⅓ cup plus 2 tbsp plant milk
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric or more if you’d like it a bit more yellow in colour
  • 1 tbsp lemon juice
  • 2 tsp vegan syrup eg agave or maple etc
  • 1 tbsp Dijon mustard
  • 1 tbsp corn flour
  • 1½ salt ideally black salt/Kala Namak as this has an eggy taste but any salt is fine plus more for seasoning
  • Pinch black pepper plus more for seasoning
  • 250 g vegan blue cheese eg Sheese, supermarket own brands, Violife, Green Vie – we used Bute Island Sheese French Style

Instructions

  • Preheat oven to 190˚C/375˚F/Gas Mark 5.
  • Roll out the pastry block to fit a large flan dish (diameter about 25-28 cm/10-11 inch). Spread around evenly with your thumb and fingers.
  • Roll a rolling pin over the top of the pastry case to remove the excess pastry.
  • Refrigerate while you prepare the filling.
  • Heat some oil in a large frying pan with a lid, on a low-medium heat, and add the leeks. Pop the lid on and leave for 5 minutes.
  • Remove lid, add the mushrooms and turn up the heat.
  • Stir frequently for a few minutes.
  • Add the garlic, fresh or dried parsley and add salt and pepper, to taste. Cook for a further couple of minutes and turn off the heat.
  • In a high speed blender add the tofu, cream cheese, plant milk, nutritional yeast, turmeric, lemon juice, vegan syrup, Dijon mustard, corn flour, salt and pepper and blend until very smooth. Taste the mixture and add more salt, syrup, turmeric, nutritional yeast if desired.
  • Remove the pastry case from the fridge and spoon a bit of the leek/mushroom mixture into the bottom. Crumble half of the blue cheese over the base. Add half of the tofu mix and until evenly spread. Repeat this stage again until all of the vegetables, tofu mix and cheese have been used up. Make sure you crumble some of the cheese and layer some of the veg on the top of the quiche.
  • Cover the top of the quiche with foil or baking parchment and bake for 20 minutes. Remove the foil/baking parchment and bake for another 15-20 minutes or until golden and the cheese is bubbling. Enjoy.