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.
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?
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!
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
For the crust:
- 1 cup whole wheat flour (see recipe notes for link to gluten-free crust)
- ½ cup all purpose flour
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- About ½ 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
- ½ cup raw cashews (optional, can leave out to make the quiche nut-free)
- ½ teaspoon nutmeg
- ¼ cup nutritional yeast
- ½ teaspoon garlic powder
- ½ cup water
- Salt and ground black pepper to taste
- 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.
- For a gluten-free crust, use the crust recipe from this vegan French onion tart.
What a delicious recipe! It’s simple to make, yet elegant and delicious. Thanks for sharing your talent with us Vaishali ?
Hi Davol, thanks for the lovely comment--much appreciated. 🙂
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!
Great to hear!
Looks so delicious. Can’t wait to make it.
Hope you try. 🙂
Made this for dinner and it was fantastic! I'm from Wales and the leek is our national emblem 🙂
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!
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. 🙂
Soooooo good!!!!!!!! I've just made it and it is deliciously creamy! Love it! Thanks!
Awesome, happy you made it!
Cynthia S Harrod
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.
You have to add it with the tofu cream ingredients, where it's listed. I've clarified.
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 🙂 Thank you for sharing!
So happy you tried it, Dora, and thanks for the feedback!
I decided to use a already made pie crust. Don’t do it! Lolol it doesn’t set really in a pie crust and that’s my fault! I also added mushrooms ? tastes delish but when I tried again I’m going to use an actual tart delish like recipe said.
When I try again**
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.
So happy you made it!
Hi Vaishali, I'm assuming the 1/2 cup water in the filling list goes in with the tofu? Thanks
Yes, it goes in the blender!
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 🙂 Thank you and happy hoildays!
Hi Kasia, thrilled you tried it! Spinach sounds like a great substitute for the leeks. Happy holidays to you! 🙂
Looks so yummy - making this tonight! One question, when does the chopped garlic go in? Thanks!
Hi Danielle, with the leeks. Thanks!
Super yummy and picture perfect! A great example of a vegan food that could raise eyebrows of non-vegans!