Vegan Mushroom and Leek Quiche Recipe For Breakfast

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Vegan mushroom and leek quiche bake for 20 minutes

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Vegan mushroom and leek quiche spray a pie dish

Vegan mushroom and leek quiche preheat the oven

Vegan mushroom and leek quiche perfect breakfast

Slice of vegan mushroom and leek quiche

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Vegan mushroom and leek quiche

Vegan Mushroom and Leek Quiche Recipe For Breakfast

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This vegan mushroom and leek quiche recipe has a silky smooth filling that is just like eggs! The crispy potato crust takes this breakfast to the next level, and keeps it grain-free.

Vegan Mushroom and Leek Quiche.

Can you get with me on this one?

Less fat, more protein, and all the same flavor and texture of the traditional eggy dish. Maybe you have an allergy to eggs, maybe you are watching your cholesterol, maybe you are a plant-based eater that is already very familiar with this vegan dish, whoever you are, this is for you.

This Vegan Mushroom and Leek Quiche is not only a healthy swap for the real thing, it is dairy-free, grain-free, and gluten-free. Not to mention, insanely delicious.

The filling is made with a combination of tofu and chickpea flour, both of which lend a dose of satiating protein to the recipe. After adding in some superpower flavoring agents, this quiche comes out of the oven looking so close to a traditional quiche that you might not be able to see the difference, or taste the difference.

And the golden brown and perfectly crispy potato crust is a show stopper. This perfectly crisp crust is the ideal bed for this quiche. Plus it’s another healthy swap. We avoid refined flours and butter with a single ingredient: the russet potato.

Leeks add a sweet, mild onion flavor to the dish, and pack in the health benefits. They are full of vitamin K, which is necessary for blood and bone healthy. Leeks also fight against free radicals, which can help prevent cancer.

Peas are a sweet pop of spring flavor, which brighten up this vegan mushroom and leek quiche. Green peas are full of many necessary vitamins and minerals. Their antioxidant content can help prevent cancer. Green peas can also support healthy blood sugar levels, increase the health of your eyes, and benefit your heart.

This Vegan Mushroom and Leek Quiche is not only a great breakfast dish, but you can serve it for brunch. Or even have it as a light lunch with a side salad. Any leftovers you have will keep for a few days in the refrigerator, so you can easily enjoy a slice of the for breakfast all week long.

Ingredients to make the vegan mushroom and leek quiche recipe:

• 2 russet potatoes
• 2 teaspoons avocado oil OR olive oil
• 2 leeks, cut into half moons
• 8 oz. crimini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1 12 oz. package soft silken tofu
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 tablespoons almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1 teaspoon salt

How to make the vegan mushroom and leek quiche step by step:

1. Preheat the oven to 350 degrees. Using a mandolin, a food processor fitted with the slicer attachment, or a knife, slice the potatoes into very thin slices, about 1/8th of an inch. Line them up on a baking sheet fitted with a silicone mat, and bake for 10 minutes. Remove from the oven and let cool.

2. Spray a pie dish with nonstick cooking spray. Once the potatoes are cool enough to handle, use them to form a crust in the pie dish, overlapping the potato slices to fully cover the bottom and sides of the pie dish. Bake for 15 minutes, or until the potatoes are golden brown.

3. In a skillet, heat the oil over medium-high heat. Add in the leeks and sauté until softened, about 5-7 minutes.

4. Add in the mushrooms and a big pinch of salt and pepper. Sauté until the mushrooms cooked through. Add in the garlic and sauté another 30 seconds.

5. Stir in the frozen peas, and add the mixture to fill your potato crust halfway. You may be left with extra filling depending on the size of your pie dish.

6. In a food processor or blender, combine the tofu, chickpea flour, nutritional yeast, almond milk, baking powder, white pepper, black pepper, paprika, turmeric, and salt. Process until completely smooth. Pour the batter over the filling. Using a spoon, gently move the vegetable filling around to allow the batter to settle into the pie pan and mix with the filling.

7. Return to the oven and bake for 20 minutes or until the quiche has set. Serve.

Conclusion

Your family will love the crispy crust contrasted with the soft and fluffy filling. You can even make this healthy breakfast ahead of time, so that you are all ready to serve it up come morning.

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Yield: 6

Vegan Mushroom and Leek Quiche Recipe For Breakfast

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This vegan mushroom and leek quiche recipe has a silky smooth filling that is just like eggs! The crispy potato crust takes this breakfast to the next level, and keeps it grain-free.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 2 russet potatoes
• 2 teaspoons avocado oil OR olive oil
• 2 leeks, cut into half moons
• 8 oz. crimini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1 12 oz. package soft silken tofu
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 tablespoons almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 1 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees. Using a mandolin, a food processor fitted with the slicer attachment, or a knife, slice the potatoes into very thin slices, about 1/8th of an inch. Line them up on a baking sheet fitted with a silicone mat, and bake for 10 minutes. Remove from the oven and let cool.
2. Spray a pie dish with nonstick cooking spray. Once the potatoes are cool enough to handle, use them to form a crust in the pie dish, overlapping the potato slices to fully cover the bottom and sides of the pie dish. Bake for 15 minutes, or until the potatoes are golden brown.
3. In a skillet, heat the oil over medium-high heat. Add in the leeks and sauté until softened, about 5-7 minutes.
4. Add in the mushrooms and a big pinch of salt and pepper. Sauté until the mushrooms cooked through. Add in the garlic and sauté another 30 seconds.
5. Stir in the frozen peas, and add the mixture to fill your potato crust halfway. You may be left with extra filling depending on the size of your pie dish.
6. In a food processor or blender, combine the tofu, chickpea flour, nutritional yeast, almond milk, baking powder, white pepper, black pepper, paprika, turmeric, and salt. Process until completely smooth. Pour the batter over the filling. Using a spoon, gently move the vegetable filling around to allow the batter to settle into the pie pan and mix with the filling.
7. Return to the oven and bake for 20 minutes or until the quiche has set. Serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 208Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 471mgCarbohydrates: 27gFiber: 5gSugar: 4gProtein: 12g