This Vegan Mushroom Leek Quiche with chestnuts is a simple but delicious hearty green onion tart recipe that is perfect for the holidays! It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. Make the shortcut pastry crust gluten-free if desired for a perfect side dish or main course that is sure to satisfy!
Vegan Mushroom Leek Quiche Recipe
I hope you love mushrooms as much as I do because here’s another new mushroom recipe! But really – every time when I go to the market and see these fresh organic mushrooms, I just can’t resist. I mean, how good do they look?!
Not only do mushrooms look amazing but they’re healthy and delicious, too! What I also love about these legumes is that you can use them for any kind of meals because they’re so versatile! You can make a Cream of Mushroom Soup, Vegan Mushroom Stroganoff or a tasty Mushroom Wellington (vegan roast, meat-free meatloaf) for Christmas. Anyway, there are so many more vegan mushroom recipes here on the blog but today we’re making a Vegan Quiche with flavorful leek!
You may remember that I have already shared two hearty vegan quiche recipes in the past. So, if you have tried my Vegan Spinach Quiche or my Heirloom Tomato Tart yet, you will love this mushroom leek quiche as well! But if you have never tried an egg-less quiche before, then you should definitely try it now!
Tart Crust with Shortcrust Pastry
For the tart crust, you can either use a store-bought pastry or make your own with just a few simple ingredients. I prepared the shortcrust pastry according to the recipe of my Tomato Quiche because it’s easy and fits perfectly into my pan! I used a 10-inch tart pan with a removable bottom, so you can easily lift out the mushroom leek quiche later. However, feel free to use a pie dish or springform pan if you prefer. The mushroom tart will be definitely as delicious – no matter which baking pan you use!
Vegan Quiche with Tofu or Chickpea flour (soy-free)
Once you have prepared the tart crust, it’s time to make the filling. Actually, this hearty vegan mushroom quiche filling tastes similar to a vegetable omelet or frittata. While the traditional quiche filling contains eggs, dairy milk, creme fraiche, or sour cream, this one is made healthier and vegan.
You can either substitute the traditional egg filling with creamy blended silken firm tofu or with a mixture of non-dairy milk and chickpea flour if you’re soy-free. Actually, both options will create an eggy consistency so you’ll never notice it is actual egg-free!
Mushrooms and Leeks
I love the combination of mushrooms and garlicky leeks but feel free to use your favorite green onion or use just the classic yellow onions to make this tart. However, you can really play around with the veggies and add other green vegetables, such as spinach, cabbage, brussels sprouts, broccoli, or zucchini. Of course, also colorful vegetables, such as carrots, pumpkin, or sweet potato are great for variation.
How to make Vegan Quiche
To make the vegan quiche filling, you just have to sauté the vegetables until softened. Then combine them with the tofu cream or chickpea mixture and spread onto the prebaked tart crust. Bake the mushroom leek tart until it is slightly golden brown on top and crisp on the outside!
A little tip: In the blog post for this Potato Leek Soup, I’ve uploaded step-by-step images that show you how to easily cut and clean leeks. I suggest checking them out to save time when preparing the veggies.
This Vegan Mushroom and Leek Quiche is
- Vegan (dairy-free, egg-free, lactose-free)
- Can be made gluten-free (by using gluten-free flour)
- Can be made soy-free (by using chickpea flour)
- Easy to prepare
- Healthy
- Savory
- Garlicky
- Flavorful
- Crispy from the outside
- Creamy & “Eggy” from the inside
- So delicious!
- Perfect as a starter, side dish or main course!
Mushroom Leek Tart with Chestnuts
Have you ever tried chestnuts? To be honest, I tried them for the first but they’re really so delicious! I love their nutty flavor and soft texture. Especially, the combination of mushrooms, leek, and chestnuts has definitely become my new favorite! So I included pre-cooked chestnuts in this vegan mushroom quiche recipe. However, this is just an optional add-In so you can easily omit them.
Which mushrooms are the best?
You can really use any mushroom variety or a combination of your favorites! I used small brown cremini mushrooms which are also known as “Baby Bella” or “chestnut mushrooms”. They’re slightly firmer than the younger white button mushrooms while they taste similar. But also portobello, oyster mushrooms, shiitake, wild or chestnut mushrooms would be amazing! Just make sure to chop them finely if they’re bigger so they cook quickly and will be more flavorful in the quiche.
Pine nuts and fresh herbs
For a fresh taste and even more flavor, I like to garnish my mushroom and green onion quiche with roasted pine nuts, vegan parmesan cheese, and herbs. Today I chose fresh thyme, marjoram, and cress. But of course, you can also use other fresh herbs such as basil or oregano.
More vegan comfort food recipes for the holidays to try:
- Quick Gnocchi Stir-fry
- Creamy Polenta with mushrooms and spinach
- Pumpkin Chickpea Curry
- Sweet Potato Gnocchi
- Broccoli Mac and Cheese
- Squash Ravioli with Brussels sprouts
- Stuffed Spaghetti Squash
If you do try this Vegan Mushroom Leek Quiche Recipe, I would love to read your feedback in the comments below. And if you take a photo of your savory tart and share it on Instagram, please don’t forget to tag me @biancazapatka to make sure I won’t miss your post. Enjoy!
Mushroom Leek Tart | Easy Vegan Quiche
Author:Ingredients
Pie Crust
- 2 cups (250 g) all-purpose flour or sub gluten-free flour*
- ½ tsp (1/2 tsp) salt
- ½ cup (120 g) vegan butter cold & cut into small pieces
- 5 tbsp (60 ml) cold water
- 2 tbsp non-dairy cream optional for brushing
Vegan Mushroom and Leek Quiche
- 1 leek use white and light green parts only
- 14 oz (400 g) mushrooms thinly sliced or chopped
- 2 cloves of garlic minced
- ⅔ cup (75 g) cooked chestnuts optional
- 1-2 tbsp olive oil
- 14 oz (400 g) silken firm tofu drained (*see recipe notes for soy-free option)
- 1-2 tbsp cornstarch or arrowroot/ tapioca starch
- 1 tsp salt or to taste
- ½ tsp (1/2 tsp) pepper or to taste
- 2-3 tbsp nutritional yeast flakes optional
To Garnish (optional)
- garlic mushrooms
- pine nuts
- vegan parmesan
- fresh herbs e.g. thyme, scallions, cress
Instructions
Pie Crust
- In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms (or use a food processor to process the ingredients into a dough).
- Form the dough into a disc, wrap tightly in plastic foil and refrigerate for 30 minutes.
- Preheat oven to 400°F (200°C).
- After the chill time roll out the dough evenly on a lightly floured surface a little larger than your pan. Then transfer into a lightly greased 10-inch (25,5cm) tart pan (or 9-inch pie dish), pressing the bottom and sides firmly. Prick the bottom a few times with a fork, then line with parchment and fill with pie weights (e.g. dried beans, chickpeas or rice). Pre-bake the crust for 10 minutes. (*see step-by-step photos in this blog post).
Vegan Mushroom and Leek Quiche
- In the meantime, make the filling. Clean and cut the leek (*see step-by-step photos here). Thinly slice the mushrooms (or chop them if they’re too large). Mince the garlic and roughly chop the chestnuts.
- Heat the oil in a large skillet or pan. Add the leeks and mushrooms and sauté for about 5 minutes. Then add the garlic and cook for another 2-3 minutes, or until the leeks are soft and the mushrooms are tender. Generously season with salt, pepper and nutritional yeast flakes.
- Blend the silken firm tofu and cornstarch until creamy, then mix in the chestnuts (if using). Add the tofu mixture to the pan with the mushrooms and leeks. Stir to combine. Taste and adjust seasonings as needed.
- Spread the tofu quiche filling onto the pre-baked crust, smoothing out evenly. (Brush the edges with non-dairy cream for a golden color shiny as desired).
- Bake the vegan quiche at 355°F (180°C) for about 30-40 minutes, or until the filling is set and slightly golden-browned. (*If the top gets too dark during baking, cover loosely with aluminum foil or parchment paper.)
- Allow to cool for about 10 minutes. Then garnish with more sautéed garlic mushrooms, toasted pine nuts, vegan parmesan cheese, and fresh herbs. Enjoy!
Notes
- Flour: I recommend using all-purpose flour or light spelt or wheat flour. To make the tart crust gluten-free, you can use a gluten-free flour blend 1:1 and adding an additional flax-egg (stir 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly) to prevent a crumbly dough.
- Soy-free option: Instead of silken tofu, you can also make a "vegan chickpea egg mixture" by mixing 1 1/4 cup unsweetened non-dairy milk (300ml) with 2/3 cup chickpea flour (65g).
- The baking time may vary depending on your oven, your baking pan, or if you cover the vegan quiche during baking. So I recommend checking every now and then how it looks.
- Please read my blog post for additional information about this recipe.
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Absolute success! Great texture and flavor. I had to add a bit more water to the dough for it to properly strech, but after that it all worked great.
Awesome, I really love to hear that. Thank you so much! 🙂
Found this a bit bland. But maybe the yeast flakes, which I didn’t use, would have made a difference.
Yes, nutritional yeast flakes add much flavor.
Filling is great. But the crust came out rock hard. Next time I will make it with store bought puff pastry
Which flour did you use? Did you use metric measurements?
Soooo delicious. Was a winner for my guests and family, thank you!
Glad you like it! 🙂 Thanks for your amazing feedback!