This Potato & Leek Tofu Quiche is our new favorite vegan brunch recipe. It’s made with a 3-ingredient homemade pie crust and filled with hearty potatoes, fragrant aromatics, and a savory custard made from wholesome plant-based ingredients. No one will miss the eggs here!
If you love our Vegan Spinach & Artichoke Quiche, you’ll love this Potato and Leek spin! It’s equally as creamy and delicious as the classic Potato Leek Soup, yet baked in a buttery flaky pie crust. It’s the perfect dish to bring to brunch, potlucks, baby showers, holiday breakfasts and more.
Ingredients You’ll Need
Pie crust: In this recipe, we’ve included a simple homemade pie crust to make, but if you’d like to simplify the recipe, opt for a store-bought vegan pie crust. Many store-bought crusts are accidentally vegan because they are made with oil or vegetable shortening instead of butter, but always check the label.
Tofu: To make a quiche filling that is firm enough to set, we used extra-firm tofu. Softer varieties of tofu are going to make the filling too runny and likely won’t hold up into a sliceable consistency.
Nutritional yeast: Most quiches are made with a bit of cheese. In order to keep this tofu quiche dairy free and vegan, we opted for nutritional yeast. It has a cheesy flavor and is packed with essential B vitamins.
Lemon: Adds a tanginess and brightness to balance the richer flavors in the filling.
Turmeric: Optional, but gives this tofu quiche its yellow coloring. Plus, it’s rich in antioxidants and anti-inflammatory benefits.
Kala namak: Sometimes also called black salt, kala namak is a spice common in Indian cooking that is known for its sulphuric taste. Adding a sprinkle to this vegan quiche helps replicate the sulphur-y flavor in traditional egg dishes.
Vegan butter: A small amount of vegan butter or oil is used to cook the aromatics and mushrooms and adds flavor to the quiche filling.
Aromatics: We kept it simple here and used onion, garlic, leeks and fresh thyme. If you’re new to cooking with leeks, learn how to cut leeks in this helpful tutorial.
Mushrooms: Any mushrooms will do here! Note that brown mushroom varieties will be deeper in flavor whereas white mushrooms will be more mild.
Kale: Similar to the mushrooms, use your favorite kale. Dino kale (lacinato kale) is tougher and more coarse, but baby kale is more like spinach!
Potatoes: We used our favorite yukon Gold potatoes in this tofu quiche. They don’t require peeling, are super creamy, and blend seamlessly with the other flavors in the filling. Red potatoes, fingerling potatoes or peeled russet potatoes would also work well here.
Pastry cutter or fork
Pie weights or dried beans
How to Make Potato & Leek Tofu Quiche
Prepare the Crust
Whisk together the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, salt and minced garlic until uniform.
Cut in the coconut oil. Using a pastry cutter or a fork, cut in the solid coconut oil until the mixture becomes sand-like in consistency.
Slowly add the ice water. 2 tablespoons at a time, add in the ice water until the dough is moist enough to form a ball. We ended up using about 8 tablespoons of ice water.
Chill for 30 minutes. Shape the dough into a smooth disk, wrap it in plastic wrap and refrigerate for at least 30 minutes to set.
Press the crust into a pie pan. Once the dough has set, evenly press the crust into the bottom and up the sides of the pie pan forming a pie crust. No need to oil the pan – the crust contains enough fat it will not stick once baked.
Refrigerate for another 30 minutes. This will help the crust keep its structure and shape during the bake and keeps the fat cold, leading to a flaky, buttery crust!
Blindbake the quiche crust. Remove the crust from the refrigerator then place a large piece of parchment paper on top of the crust. Add pie weights or dried beans to the crust to help prevent it from collapsing. Blind bake for 15 minutes, or until the edges of the crust start to brown.
Prick holes in the bottom and sides of the crust. After 15 minutes, remove the crust along with the parchment paper and weights, then prick the crust.
Bake for an additional 10 minutes. Bake the crust for 10 more minutes, then set aside while you prepare the tofu quiche filling.
Prepare the Tofu Quiche Filling
Cook the potatoes. Cube your potatoes and boil in a large pot of salted water until tender. Drain, then set aside.
Cook the aromatics. Heat 2 tablespoons of oil or vegan butter in a medium pan. Add in the onions, garlic, leeks, and red pepper flakes. Sauté for 3-4 minutes, or until translucent and fragrant.
Add mushrooms and thyme. Cook for an additional 5 minutes.
Add the kale. Cook for 2 to 3 minutes, or until lightly softened and bright green.
Process tofu until smooth. Place the tofu, nutritional yeast, lemon juice, turmeric, and black salt in a food process fitted with the “s” blade and blend until smooth. Transfer a large bowl.
Fold in the vegetable mixture and potatoes. Add the cooked vegetable mixture and Mix until uniform.
Fill the pie crust. Transfer the tofu quiche filling to the pie crust and spread smooth with a spatula.
Bake. Bake for 25 to 30 minutes, or until the pie crust is golden and the top of the tofu quiche has darkened in color.
Cool completely. Allow the tofu quiche to cool completely at room temperature, then cover with plastic wrap and refrigerate overnight to set.
Enjoy! The next day, slice and serve the potato & leek tofu quiche and serve cold with desired side dishes.
Baked tofu quiche can be refrigerated for up to 4 days or frozen for up to 3 months. If freezing, follow the recipe through the final step of chilling overnight in the refrigerator. The next day, wrap the tofu quiche tightly in a few layers of plastic wrap and freeze.
To reheat from frozen, transfer the quiche to the refrigerator to thaw for 24 hours, then bake at 350°F for 20 minutes, or until warmed again. Enjoy at room temperature or cold.
How do you make a vegan quiche not soggy?
The biggest cause of a soggy quiche crust is not blind baking it before adding the filling. Blind baking the crust simply means baking it once before adding the filling. This helps the crust cook through and allow it to hold up once filled with the tofu filling.
This Potato and Leek Tofu Quiche is our new favorite vegan brunch recipe. It’s made with a 3-ingredient homemade pie crust and filled with hearty potatoes, fragrant aromatics, and a savory custard made from wholesome plant-based ingredients. No one will miss the eggs here!
Crust (or use store-bought)
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup solid coconut oil
4–5 tablespoons ice water
2 cloves garlic, finely minced (optional but recommended)
1 (14 oz.) package extra-firm tofu, drained
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
3/4 teaspoon salt, plus more to taste
1/4 teaspoon turmeric
1/4 teaspoon Kala namak (Indian black salt), to taste (optional, for eggy flavor)
About 3 tablespoons almond milk or water, as needed
2 tablespoons vegan butter or oil
1/2 medium onion, finely diced
6 garlic cloves, finely minced
¼ teaspoon red pepper flakes
1 medium leek, finely chopped (white and light green parts only)
4 oz. mushrooms, finely chopped
2 sprigs fresh thyme
2 cups kale, finely chopped
3/4 pound potato, cubed and boiled until tender
If you’re using a premade crust, follow the package directions for prebaking.
Homemade Crust: In a large bowl, mix together the all-purpose flour, salt and minced garlic until uniform. Cut in the coconut oil using either a party cutter or a fork, and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set. Once the dough has set, grab a pie pan. Do not oil the pan. Evenly press the crust into the bottom and sides of the pie pan, being sure to form a crust. If you would like, you can crimp the edges or add a crust design of your choice. Place the crust back into the refrigerator for 30 minutes. Preheat the oven to 375°F. Remove the crust from the refrigerator. Place a large piece of parchment paper on top of the crust and add pie weights or dried beans to the crust. This will ensure it does not collapse. Place the crust into the oven and blind bake for 15 minutes, or until the edges of the crust start to brown. Remove the crust from the oven and then remove both the pie weights and parchment paper. Using a fork, prick holes all around the bottom and sides of the crust. Return the crust to the oven, uncovered, for 10 minutes more. Remove and set aside.
If your oven isn’t already pre-heated from the homemade crust, set it to 375 degrees F.
Cube and boil potatoes until tender. Strain and set aside to cool.
In a medium pan over medium heat, add in 2 tablespoons of oil or vegan butter.
Add in the onions, garlic, leek, and red pepper flakes. Sauté for 3-4 minutes, or until the onions are translucent and the garlic is fragrant.
Once cooked, add in the mushrooms and thyme and cook for 5 minutes.
Remove thyme sprigs. Add in the kale and cook for a few minutes more, or until soft and bright green.
To a food processor, add in the tofu, nutritional yeast, lemon juice, turmeric, and black salt. Blend until smooth. If the mixture is crumbly, add in almond milk, 1 tablespoon at a time, until smooth.
Transfer the tofu mixture to a large bowl. Add in the cooked vegetable mixture as well as the potatoes and mix until uniform.
Transfer the quiche filling into the pie crust, being sure to use a spatula to spread it out evenly. Place the quiche in the oven and bake for 25-30 minutes, or until the crust is golden and the top has darkened in color.
Cool completely and place in the refrigerator to set overnight.
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