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    Home > Vegan Lunch/Dinner Recipes

    Vegan Leek Quiche

    Posted: Nov 17, 2017 ยท Updated: Apr 26, 2022

    Jump to Recipe Pin Recipe
    Vegan Leek Quiche with a whole wheat olive oil crust - HolyCowVegan.net

    If you want to impress your guests this Thanksgiving and hold on to your waistline, this elegant Vegan Leek Quiche has you covered. It has a creamy, silky filling of tofu, cashews, and leeks, and a delicate whole wheat and olive oil crust that melts in your mouth. Can be made nut-free and with a gluten-free crust.

    A slice of vegan Leek Quiche with a whole wheat olive oil crust on white plate with full pie and server behind it.

    Quiches are a hot favorite around our home, because they are easy for me to make, and fun for everyone to eat. And this Vegan Leek Quiche with a whole wheat crust is really healthy too, so what's not to love?

    Vegan Leek Quiche with a whole wheat olive oil crust after baking.

    Desi, Jay and I took a short road trip to Cumberland, Maryland, this past weekend, because they have a heritage train ride there that runs through the mountains, offering gorgeous views. As always, the train was packed, mostly with adult children at heart, and it's easy to see why. It's not just about the amazing scenery; there's something about trains that fascinates most of us, especially here in America where the railroad played a key role in shaping our country into what it is today.

    The steam engine that pulls the train is a giant, hissing, all-black locomotive straight out of the 1900s, and it's a thrilling sight to watch it roll into the picturesque, red-brick Cumberland station that itself dates back more than a century.

    At the end of the ride to Frostburg, a college town famed for a haunted hotel, you can watch as a turntable flips the engine around for the journey back to Cumberland.

    Unfortunately for Jay (a real railroad fan if there ever was one) who was making his first trip here, the steam engine was out for repair, so our journey was made in a train pulled by an equally impressive, fire-engine-red diesel engine that chugged calmly over the curvy mountain tracks. He was jumping with joy as the conductor, wearing a black-and-gold hat, announced, "All Aboard!"

    We had some time to explore Cumberland the following day before making the two-hour journey home, and we found some interesting things to do, like shopping at Barkin' Basement, a cute little thrift store on Baltimore Avenue whose proceeds go to the Alleghany County Animal Shelter. At the Baltimore Street Grill nearby, a helpful waitress helped us tailor vegan meals that were delicious and surprisingly inexpensive.

    On our way back, we stopped at a huge fruit and vegetable store on the first federal highway ever built in America, the National Road, which begins in Cumberland and ends in Ohio. The store is located in the shadow of the evocatively named Lover's Leap-- a craggy mountain ledge from which a heartbroken lover is said to have jumped to his death.

    I picked up tons of fruits and veggies, including leeks, because the price was way better than anything I can ever get them for back home.

    Back home, I couldn't wait long before putting those jewel-green leeks in this scrumptious quiche.

    I love this recipe because its ingredient list is simple, and yet it delivers a ton of flavor. The only vegetable in this quiche are the leeks, and it's rather a good idea to keep it that way because the delicate flavor of these oniony greens is mindblowing.

    I like adding some cashews to the recipe, because I like the creaminess they add. You can leave them out for a nut-free quiche.

    Let's fire up that oven!

    Slice of leek quiche on plate with fork.

    More savory vegan pies you might like

    • Mushroom Pot Pie
    • French Onion Tart, gluten-free
    • Tikka Masala Pot Pie
    • Butternut Squash Farinata
    • Vegan Sausage and Grits Quiche
    Vegan leek quiche in white plate with fork.

    Vegan Leek Quiche

    If you want to impress your guests this Thanksgiving and hold on to your waistline, this Vegan Leek Quiche has you covered. It has a creamy, silky filling of tofu, cashews, and leeks, and a delicate whole wheat and olive oil crust that melts in your mouth. Can be made nut-free and with a gluten-free crust.
    5 from 11 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: French fusion
    Diet: Vegan, Vegetarian
    Keyword: Vegan leek quiche
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings: 8 servings
    Calories: 300kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    For the crust:

    • 1 cup whole wheat flour (see recipe notes for link to gluten-free crust)
    • ยฝ cup all purpose flour
    • ยผ cup extra virgin olive oil
    • 1 teaspoon salt
    • ยฝ teaspoon ground black pepper
    • About ยฝ cup of water

    For the filling:

    • 3 leeks, light green and white parts finely chopped. Wash the leeks thoroughly in running water and wash again after cutting the leek in half lengthwise because you'll almost always find grit hiding between the leaves.
    • 2 teaspoon extra virgin olive oil
    • 2 cloves garlic, finely chopped
    • 14 oz extra firm tofu , drained
    • ยฝ cup raw cashews (optional, can leave out to make the quiche nut-free)
    • ยฝ teaspoon nutmeg
    • ยผ cup nutritional yeast
    • ยฝ teaspoon garlic powder
    • ยฝ cup water
    • Salt and ground black pepper to taste
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    Instructions

    • Preheat the oven to 350 degrees F.

    Make the crust:

    • Place all ingredients except water in the bowl of a food processor or a large bowl. Mix well, then drizzle in the water slowly until the dough just comes together. Use a fork to mix, if doing this without a food processor.
    • Gather the dough into a ball, and then wrap tightly in cling wrap, shaping it with your hands into a disc. Refrigerate while you prepare the filling.

    Make the filling:

    • Heat the olive oil in a saute pan. Add the leeks with the garlic, some salt and ground black pepper to taste. Saute for about 10 minutes over medium-low heat, stirring frequently, until the leeks soften and become tender, but do not brown.  Turn off heat.
    • Place all ingredients--the tofu, nutritional yeast, cashews, nutmeg, garlic powder and water--in a blender and blend until smooth. Season with salt and ground black pepper.
    • Add the tofu cream to the leeks and mix well.

    Assemble and bake the quiche:

    • Roll the crust to fit a 9-inch tart pan. Fold into half and place in the pan. Unfold and, using your fingers, fit the crust into the pan. Cut out any overhanging dough by running your rolling pin over it. 
    • Prick the bottom of the crust all over with the tines of a fork. Place the tart pan on a baking sheet.
    • Pour the filling into the crust.
    • Place the baking sheet with the tart pan into the preheated oven and bake for 35-40 minutes until the filling has set.
    • Remove and let the quiche cool about 20 minutes before unmolding. Serve.

    Recipe notes

    • For a gluten-free crust, use the crust recipe from this vegan French onion tart.

    Nutrition

    Serving: 1slice | Calories: 300kcal | Carbohydrates: 29.1g | Protein: 10.7g | Fat: 17.2g | Potassium: 334mg | Fiber: 3.3g | Calcium: 100mg | Iron: 4.1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Davol

      October 03, 2020 at 9:48 pm

      5 stars
      What a delicious recipe! Itโ€™s simple to make, yet elegant and delicious. Thanks for sharing your talent with us Vaishali ?

      Reply
      • Vaishali

        May 09, 2022 at 4:24 pm

        Hi Davol, thanks for the lovely comment--much appreciated. ๐Ÿ™‚

        Reply
    2. Claudia

      July 22, 2020 at 5:47 pm

      I made this last night and it was delicious! The cashews gave it a lovely buttery rich taste, I ground them first in a coffee grinder to get a fine grind and then put it in the cuisinart....I also lazily bought a w.wheat vegan pie crust and pre-baked it for 10 minutes and it all worked out great. I'd love to make variants of this recipe it was sooo good.
      Thank you Vaishali!

      Reply
      • Vaishali

        May 09, 2022 at 4:23 pm

        Great to hear!

        Reply
    3. Judith

      July 10, 2020 at 12:43 am

      Looks so delicious. Canโ€™t wait to make it.

      Reply
      • Vaishali

        May 09, 2022 at 4:23 pm

        Hope you try. ๐Ÿ™‚

        Reply
    4. Katie

      July 02, 2020 at 9:42 am

      5 stars
      Made this for dinner and it was fantastic! I'm from Wales and the leek is our national emblem ๐Ÿ™‚

      I love your recipes - I have a wonderful sourdough starter which I made early in lockdown and as well as delicious freshly baked bread, we also have sourdough pancakes every weekend now. Thanks!

      Reply
      • Vaishali

        May 09, 2022 at 4:22 pm

        Hi Katie, that is so lovely to hear. I didn't know that about leeks and Wales--it's definitely one of my favorite veggies so thanks for that tidbit! So happy you made the sourdough starter and pancakes. ๐Ÿ™‚

        Reply
    5. Luz

      May 17, 2020 at 6:42 pm

      5 stars
      Soooooo good!!!!!!!! I've just made it and it is deliciously creamy! Love it! Thanks!

      Reply
      • Vaishali

        May 09, 2022 at 4:21 pm

        Awesome, happy you made it!

        Reply
    6. Cynthia S Harrod

      April 27, 2020 at 8:58 pm

      I had the 1/2 cup water all ready to go for the filling, but since it wasn't mentioned in the instructions assumed it was a mistake. That was my mistake for assuming as I now know it should have been included with the blender ingredients after reading the comments. I just wish the instructions had been corrected.

      Reply
      • Vaishali

        April 28, 2020 at 8:43 am

        You have to add it with the tofu cream ingredients, where it's listed. I've clarified.

        Reply
    7. Dora Kovac

      March 18, 2020 at 4:28 am

      5 stars
      I was searching for a vegan version of quiche with leek and I am so happy I found this recipe. Amazingly simple and flavorful! Loving it ๐Ÿ™‚ Thank you for sharing!

      Reply
      • Vaishali

        May 09, 2022 at 4:21 pm

        So happy you tried it, Dora, and thanks for the feedback!

        Reply
    8. Ashleigh

      February 23, 2020 at 7:26 pm

      I decided to use a already made pie crust. Donโ€™t do it! Lolol it doesnโ€™t set really in a pie crust and thatโ€™s my fault! I also added mushrooms ? tastes delish but when I tried again Iโ€™m going to use an actual tart delish like recipe said.

      Reply
      • Anonymous

        February 23, 2020 at 7:27 pm

        When I try again**

        Reply
    9. Taylor

      January 28, 2019 at 6:35 am

      5 stars
      SUPER good and easy to make- I am new to cooking and this was easy even for me. For those with shitty blenders, I added a lil melted vegan butter to make it nice and smooth. Thanks for this recipe and I will be sharing your site for sure.

      Reply
      • Vaishali

        May 09, 2022 at 4:20 pm

        So happy you made it!

        Reply
    10. Merri-An Bastin

      January 21, 2018 at 1:00 am

      5 stars
      Hi Vaishali, I'm assuming the 1/2 cup water in the filling list goes in with the tofu? Thanks

      Reply
      • Vaishali

        January 21, 2018 at 1:06 am

        Yes, it goes in the blender!

        Reply
    11. Kasia

      December 20, 2017 at 12:13 am

      5 stars
      Hi Vaishali, thanks so much for sharing this recipe! It turned out delicious so I made a second attempt with spinach instead of leeks and the tofu cream made for the perfect texture. Used to love quiches in my vegetarian days and now thanks to your recipe they'll make a big comeback in my kitchen ๐Ÿ™‚ Thank you and happy hoildays!

      Reply
      • Vaishali

        December 28, 2017 at 1:24 pm

        Hi Kasia, thrilled you tried it! Spinach sounds like a great substitute for the leeks. Happy holidays to you! ๐Ÿ™‚

        Reply
    12. Danielle C

      December 12, 2017 at 5:31 pm

      Looks so yummy - making this tonight! One question, when does the chopped garlic go in? Thanks!

      Reply
      • Vaishali

        December 12, 2017 at 7:50 pm

        Hi Danielle, with the leeks. Thanks!

        Reply
    13. Jennifer Bliss

      November 17, 2017 at 4:45 pm

      Super yummy and picture perfect! A great example of a vegan food that could raise eyebrows of non-vegans!

      Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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