Imagine a quiche so creamy, so flavorful, and so incredibly satisfying that you won't believe it's completely dairy-free! This Leek Mushroom Dairy Free Quiche is about to revolutionize your plant-based cooking game, proving that vegan dishes can be just as delicious and indulgent as their traditional counterparts. With a perfect blend of earthy mushrooms, sweet leeks, and a silky almond milk base, this recipe is set to become your new go-to comfort food that will impress both vegans and non-vegans alike.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 pre-made pie crust
- 2 cups leeks, sliced
- 2 cups mushrooms, sliced
- 1 cup almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh herbs (thyme or parsley)
Instructions
- Preheat the oven to 375°F (190°C). Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté for 5-7 minutes until they become soft and slightly translucent.
- Add sliced mushrooms to the skillet and continue cooking for an additional 4-5 minutes until mushrooms release their moisture and become golden brown. Season with salt and pepper.
- In a mixing bowl, whisk together almond milk, nutritional yeast, chopped fresh herbs, salt, and pepper until well combined.
- Gently spread the sautéed leeks and mushrooms evenly across the bottom of the pie crust.
- Pour the almond milk mixture over the vegetables, ensuring even distribution and covering all ingredients.
- Place the quiche in the preheated oven and bake for 35-45 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let cool for 10-15 minutes before slicing. This allows the quiche to set and makes cutting easier.
- Garnish with additional fresh herbs if desired, slice, and serve warm.
Tips
- Make sure to thoroughly sauté your leeks and mushrooms to develop deep, rich flavors. The caramelization is key to creating a memorable quiche.
- Let your pre-made pie crust sit at room temperature for exactly 10 minutes before use - this prevents cracking and ensures a perfectly flaky crust.
- Use fresh herbs if possible - they make a huge difference in the overall flavor profile of the quiche.
- Don't rush the cooling process. Letting the quiche rest for 10-15 minutes after baking helps it set properly and makes slicing much easier.
- For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the almond milk mixture.
- If you want a crispier crust, pre-bake the pie crust for 10 minutes before adding the filling.
- This quiche is versatile - it can be served hot, warm, or even cold, making it perfect for meal prep or picnics.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg