Vegan Leek Quiche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet puff pastry, vegan
- 2 leeks
- 1 packet tofu (silken tofu), mashed or mashed
- 100 g cheese, (ratin cheese, vean, e.. Wilmersburer or cashew cheese
- 200 ml soy cream (Soy Cream Cuisine), or oat cream
- nutmeg
- turmeric
- salt and pepper
- 3 large potato (s), optional
- possibly water, or soy cream, as required
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings, cut the potatoes into small cubes.
- Mix the leek in a pan with the potato cubes, the pureed silken tofu, cheese substitute, soy cream and spices to a creamy mixture. If necessary reduce it a little, otherwise the contents of the quiche will be very runny.
- Grease the quiche or casserole dish, line with the puff pastry and pour in the hot filling from the pan. You can choose to make a lid out of puff pastry or add gratin cheese on top (attention! Always mix Wilmersburger with water or soy cream, otherwise it won`t melt!).
- Bake in the oven for around 30-35 minutes at 180 degrees fan-assisted or bottom heat. Top heat is unfavorable if you make the quiche with a lid.
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