Leek & Mushroom Quiche with Quinoa Crust
September 15, 2014
This is my first vegan recipe on this blog! Fresh organic leeks were on sale at a local grocery store and I really wanted to use them to make a quiche! However, most quiche crusts require a lot of butter and oil and I wanted to avoid that. So, I did some browsing on the internet and found a recipe for a quinoa crust! The quinoa crust is obviously not as flaky or buttery as a regular quiche pie crust but hey, the additional nutrients and the totally delicious filling makes up for it! Using a "healthified" crust makes this dish a perfect option for a healthy and pleasing lunch or dinner!
The toasted pine nuts add a nice crunch to the quiche. They also give the quiche a nutty and buttery flavour, which is nice since this quiche does not use butter!
Vegan Leek Quiche with Quinoa Crust
Adapted from Jane Green
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For the crust:
1 cup cooked quinoa
2 tbsp flax seeds
2 tbsp oat flour
Thyme, basil, or herbs of your choice
Salt & pepper
For the filling:
1 pkg firm tofu, pressed and drained
1 clove garlic, minced
½ tsp turmeric
½ teaspoon himalayan salt
¼ cup nutritional yeast
1 tbsp Dijon mustard
Juice of 1 lemon
Olive oil
1 ½ fresh leeks, sliced
5 to 6 white mushrooms, sliced
¼ cup roasted pine nuts
To form the crust, mix quinoa, flax seeds, oat flour, and
herbs together. Season to taste. Grease a flan tin (or a glass pie plate) and
press the crust mixture into the base and up the sides. Make sure you press firmly and evenly.
Add water to a saucepan and steam the leeks for around 10
minutes. Drain the excess water. Drizzle a bit of olive oil into the saucepan
and add the mushrooms. Sauté the leeks
and mushrooms until mushrooms are cooked.
Set aside.
Combine tofu and the next 6 ingredients (tofu through lemon)
in a blender or food processor. Puree
until smooth. Mix in the leeks and mushrooms.
Poor filling into the crust and sprinkle some pine nuts over
top. Garnish with a few slices of leek. Bake for 30-40 minutes at 350F. Serve warm.
Chow & Enjoy!
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