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slice of Potato & Leek Tofu Quiche on white plate

Potato & Leek Tofu Quiche

  • Author: Jasmine Briones
  • Yield: 6-8
  • Diet: Vegan


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
  • 45 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



  1. If you’re using a premade crust, follow the package directions for prebaking. 
  2. 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.


  1. If your oven isn’t already pre-heated from the homemade crust, set it to 375 degrees F. 
  2. Cube and boil potatoes until tender. Strain and set aside to cool.
  3. In a medium pan over medium heat, add in 2 tablespoons of oil or vegan butter. 
  4. 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.
  5. Once cooked, add in the mushrooms and thyme and cook for 5 minutes.
  6. Remove thyme sprigs. Add in the kale and cook for a few minutes more, or until soft and bright green. 
  7. 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.
  8. Transfer the tofu mixture to a large bowl. Add in the cooked vegetable mixture as well as the potatoes and mix until uniform.


  1. 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.
  2. Cool completely and place in the refrigerator to set overnight. 
  3. Slice and serve. Enjoy!
  • Category: Breakfast
  • Method: Oven

Keywords: tofu, vegan egg, potato, leek, breakfast, baked, pie, quiche