This potato and leek quiche will become your go to recipe whether you are serving breakfast, brunch, lunch! This is an all vegan dish with a home made crust that comes together with mostly pantry basics but tastes anything but basic. It is protein packed, tastes delish and can be made ahead. So there is really no reason not to try it, right?
I love quiches and that’s true for this potato and leek quiche . They are a one and done meal that is still filling. The best thing is you can add a variety of filling and flavors to make it your own. Don’t just stop with the filling because you can get creative with the crust as well. Make it spicy, add color by mixing in some puréed greens or beets etc. The world…I mean the quiche is really your playground!
Traditionally quiche is made by binding the filling with eggs but my alternative here is a combination of 2 ingredients. Both are protein rich and easily available items. So what are the alternatives? Its soft tofu and chickpea (Besan) flour. “Besan” as it is called in India has long been used as a staple and even as a binder. We even have a famous dish called Tomato “Omelet” which is a substitute for traditional omelets made with besan since a lot of people avoid eggs in their diet. Chickpea flour tastes rather terrible when raw but let me say it has the most amazing flavor once it is cooked. Add the right flavors and it just ends up making a delectable binding agent here. You could just stick to chickpea flour here but I also wanted to add tofu. I did this to avoid a heavily chickpea based flavor to the dish.
For the filling I decided to go with the classic combination of potato and leeks. It’s hearty and along with chives, spinach makes for a flavorful and substantial meal.
How to make the Potato Leek Quiche
The recipe for this Potato and Leek quiche might look intimidating but let me reassure by saying even if you have never made one before,it is completely doable. The 3 components going in to the quiche are
- Pie Crust – I used red chilli flakes, nigella seeds and garlic powder to add flavor to the crust
- Filling – I decided to use golden potatoes, leeks, chives and spinach cooked with some olive oil, salt, pepper and turmeric
- Binder – I used equal parts chickpea flour, medium firm tofu along with white miso, lemon juice, coco aminos, nutritional yeast, onion salt along with seasoning all blended together with some water.
Prep for the potato and leek quiche
Crust – The key to a good crust is following the 3:2:1 ratio for the flour, fat and ice cold water. So based on the size of the crust, we would need to divide the quantity for these ingredients accordingly. I chose to make the quiche in a 10.5 inch pan. So, I decided to roughly followed the ratio by using 1 1/4 cup of flour to make a thick enough crust to fit my pan. So, for this 2 1/4 cup of flour I used 1 1/2 cup of vegan butter and 3/4 cup of ice cold water. This was more than enough and I used the extra dough to make mini pies.
The best way to bring this dough together is in a food processor. Add the flour and chunks of cold butter in the food processor along with salt and pulse together for 10 seconds. Continue doing this until you can incorporate small bits of butter in to the flour. Now add cold water to the mixture while running the food processor at a slow speed till all the ingredients come together as a ball of dough.
If you don’t want to use a food processor, add small chunks of butter, some water and start mixing by hands or a spatula. Keep adding the liquid until you can form a ball of dough. Make sure there is not too much or too little moisture. Note: If you want to add any dry spices to the flour, add before mixing in the water.
Filling & Binder
For the filling, I added roasted diced potatoes, chopped leeks in some olive oil. I then seasoned it with some salt, pepper and added turmeric. I finally finished it off with a handful of spinach(until it wilted) and some chives.
Binder – As mentioned earlier, I used a combination of equal parts chickpea flour and medium firm tofu as the binder. Along with these ingredients, I added white miso, lime juice, onion salt, coconut aminos and nutritional yeast along with seasoning to add flavor. I put all of these ingredients in the blender with water and ran for 30 seconds or so. Since the flour is a dry ingredient, it will grab on to the sides on the blender. So make sure to stop and scrape it down. Another thing you can do is, blend the rest of the ingredients and pour in to a bowl. Now add the sifted chickpea flour and blend well until incorporated.
Heat the oven to 425 deg F. Roll the pie dough in a fairly circular shape large enough to cover the dish you are baking it in. Place the rolled out dough over the dish and press down on the base of the dish. Continue pressing the dough up the sides of the dish. If you see extra dough going over the edges of the pan, then gently cut them off using a knife or your hand leaving 1″ extra( if you want a high enough crust)to account for the dough shrinking in the oven. Now press down the sides with your fingers to create a nice edge. Now we need to “dock” the crust. This is where we poke the base with a fork in multiple places to let the moisture escape when baking. Place pie weights, dry rice or beans over a parchment paper on the inside and place in the heated oven for 15 to 20 minutes.
Remove and let it cool down. Heat the oven back up to 375 deg F. Now mix the cooked filling and the binder together and pour it into the baked quiche shell. Place in the oven for 40-45 minutes or until the top part looks fully cooked. Let it cool down for an hour before cutting in to smaller slices to serve.
Looking for something to serve alongside the quiche? I recommend a fresh soup or salad. Here are a few you can try
Looking for something sweet to have as dessert instead? How about
- 2 1/4 cup All Purpose Flour
- 1 1/2 cup Vegan Butter cold
- 3/4 cup Water ice cold
- 1 1/2 tsp Salt or according to taste
- 1 tsp Red Pepper Flakes
- 1/2 tsp Nigella Seeds
- 5-6 Potatoes diced
- 2 Leeks chopped
- 1 cup Spinach washed and chopped
- 2 tbsp Chives finely chopped
- 1/2 tsp Turmeric
- 2 tbsp Oil for cooking
- Salt to taste
- Pepper to taste
- 1/2 cup Chickpea Flour sifted
- 1/2 cup Medium Tofu
- 2 tbsp White Miso
- 1 tbsp Lemon Juice
- 1/2 cup Nutritional Yeast or Cheese of your choice
- 2 tbsp Coconut Aminos
- 1 tbsp Onion Salt
- 2 tsp Flax Meal
- 1/2 cup Plant Milk or Water
- Salt to taste
- Pepper to taste
- Heat the oven to 425 deg F. Cut up the butter in to smaller prices and add all the ingredients except the cold water in to the food processor. Pulse for a few times until the butter is cut into much smaller pieces and incorporated in to the flour.
- Start adding a little bit of cold water at a time while running the food processor at the lowest speed level. The flour will start to clump together and at one point will come together to form a dough ball.
- Remove the dough ball and roll out in a circular shape ensuring it is at least an inch over the pie plate, skillet or whatever pan is being used to make the pie shell to ensure there is enough depth to the shell.
- Place the dough over the pan and press down on the base. Now start pressing down on the sides. Crimp the edges all around or add a flute to form an attractive edge if you want.
- Add pie weights and blind bake for 15-20 minutes. Remove and let the pie shell cool down.
- Heat oil in a pan. Add the potatoes and saute for 3-4 minutes. Add the leeks and saute for another 2 minutes. Cover and let it cook for 8-10 minutes.
- Season with salt, pepper and add the turmeric. Add the chopped chives and spinach. Saute until the spinach wilts a little. Turn off and keep aside.
- Keep aside the chickpea flour. Add all the other ingredients in a small blender and blend. Pour in to a bowl and add the chickpea flour. Mix well.
- Combine the cooked potato and leek mixture with the binder. Spoon in to the pie shell.
- Cook for 40-45 minutes at 375 deg F. Let the pie cool down for an hour before cutting in to slices and serving
- This quiche is completely customizable. Put your own spin on it if potato and leeks aren’t your thing. Play around with the crust to add different flavors.
- Make extra dough and freeze it for future use in other pies or quiches. If you want to use your pie dough for both sweet and savory dishes, don’t add any spices, savory elements or sugar.