Home Simple Vegan Plant-Based Recipes Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

This Potato & Leek Quiche is a comforting dish that is great for breakfast, lunch, or dinner. Made with hearty potatoes and leeks cooked inside of a luscious cream sauce all nestled in a rich “buttery” crust.

This show was brought to you in part by our sponsor:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

Crust
1 cup (80g) rolled oats
1/2 cup (60g) almond flour
2 tablespoons tahini
1 tablespoon white wine vinegar
1/4 cup (59ml) water

Filling
4 leeks (240g), cleaned and chopped
2 russet potatoes (400g) diced
1 cup (236ml) low sodium vegetable broth
1 small onion, diced

Sauce
7 ounces (198g) extra firm tofu
1 teaspoon white miso
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/4 cup (15g) nutritional yeast
1/4 cup (59ml) low sodium vegetable broth
pepper to taste

Instructions

  1. Preheat oven to 375°F (180°C).
  2. Stir crust ingredients together adding the water gradually until mixture sticks together. Form it into a ball. You might need to add a tablespoon or two more of water to get mixture to stick together.
  3. Roll ball out between 2 sheets of parchment paper with a rolling pin until large enough to place into a 9 inch pie plate.
  4. Press into the pie plate about 2/3 of the way up the sides and pinch a decorative edge into the top rim of the crust.
  5. Bake for 10 minutes.
  6. Add the filling ingredients to a pan and cover with lid. Cook on medium heat for about 10 minutes or until potatoes are almost soft.
  7. Add the sauce ingredients to a blender and blend until smooth.
  8. Mix the sauce and the potato and leek mixture together.
  9. Pour over the crust and smooth the top.
  10. Bake for 35 minutes.
  11. Keep leftovers in an airtight container in the fridge for up to a week.

Did You Make This Recipe?

Potato & Leek Quiche

Potato & Leek Quiche | The Whole Food Plant Based Cooking Show | Simple Vegan
Home Simple Vegan Plant-Based Recipes Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

Potato & Leek Quiche | The Whole Food Plant Based Cooking Show

This Potato & Leek Quiche is a comforting dish that is great for breakfast, lunch, or dinner. Made with hearty potatoes and leeks cooked inside of a luscious cream sauce all nestled in a rich “buttery” crust.

This show was brought to you in part by our sponsor:

  • Complement – Our viewers save 15% OFF your order with code: WFPB15

Ingredients

Crust
1 cup (80g) rolled oats
1/2 cup (60g) almond flour
2 tablespoons tahini
1 tablespoon white wine vinegar
1/4 cup (59ml) water

Filling
4 leeks (240g), cleaned and chopped
2 russet potatoes (400g) diced
1 cup (236ml) low sodium vegetable broth
1 small onion, diced

Sauce
7 ounces (198g) extra firm tofu
1 teaspoon white miso
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/4 cup (15g) nutritional yeast
1/4 cup (59ml) low sodium vegetable broth
pepper to taste

Instructions

  1. Preheat oven to 375°F (180°C).
  2. Stir crust ingredients together adding the water gradually until mixture sticks together. Form it into a ball. You might need to add a tablespoon or two more of water to get mixture to stick together.
  3. Roll ball out between 2 sheets of parchment paper with a rolling pin until large enough to place into a 9 inch pie plate.
  4. Press into the pie plate about 2/3 of the way up the sides and pinch a decorative edge into the top rim of the crust.
  5. Bake for 10 minutes.
  6. Add the filling ingredients to a pan and cover with lid. Cook on medium heat for about 10 minutes or until potatoes are almost soft.
  7. Add the sauce ingredients to a blender and blend until smooth.
  8. Mix the sauce and the potato and leek mixture together.
  9. Pour over the crust and smooth the top.
  10. Bake for 35 minutes.
  11. Keep leftovers in an airtight container in the fridge for up to a week.

Did You Make This Recipe?

Potato & Leek Quiche