Potato and Leek Quiche
A cozy, filling and delicious dish that you can whip up for breakfast, brunch or lunch.
Equipment
- 1 Cast Iron Skillet 10 " You can also use a pie or quiche plate
- 1 Food Processor
Ingredients
Pie Crust
- 2 ¼ cup All Purpose Flour
- 1 ½ cup Vegan Butter cold
- ¾ cup Water ice cold
- 1 ½ teaspoon Salt or according to taste
- 1 teaspoon Red Pepper Flakes
- ½ teaspoon Nigella Seeds
Filling
- 5-6 Potatoes diced
- 2 Leeks chopped
- 1 cup Spinach washed and chopped
- 2 tablespoon Chives finely chopped
- ½ teaspoon Turmeric
- 2 tablespoon Oil for cooking
- Salt to taste
- Pepper to taste
Binder
- ½ cup Chickpea Flour sifted
- ½ cup Medium Tofu
- 2 tablespoon White Miso
- 1 tablespoon Lemon Juice
- ½ cup Nutritional Yeast or Cheese of your choice
- 2 tablespoon Coconut Aminos
- 1 tablespoon Onion Salt
- 2 teaspoon Flax Meal
- ½ cup Plant Milk or Water
- Salt to taste
- Pepper to taste
Instructions
Pie Shell
- 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.
Filling
- 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.
Binder
- 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
Notes
- 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.