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Leek Mushroom Dairy Free Quiche

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Leek Mushroom Dairy Free Quiche

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. 1 pre-made pie crust
  2. 2 cups leeks, sliced
  3. 2 cups mushrooms, sliced
  4. 1 cup almond milk
  5. 1/4 cup nutritional yeast
  6. 1 tablespoon olive oil
  7. Salt and pepper to taste
  8. 1 tablespoon fresh herbs (thyme or parsley)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a mixing bowl, whisk together almond milk, nutritional yeast, chopped fresh herbs, salt, and pepper until well combined.
  5. Gently spread the sautéed leeks and mushrooms evenly across the bottom of the pie crust.
  6. Pour the almond milk mixture over the vegetables, ensuring even distribution and covering all ingredients.
  7. 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.
  8. Remove from oven and let cool for 10-15 minutes before slicing. This allows the quiche to set and makes cutting easier.
  9. Garnish with additional fresh herbs if desired, slice, and serve warm.

Tips

  1. Make sure to thoroughly sauté your leeks and mushrooms to develop deep, rich flavors. The caramelization is key to creating a memorable quiche.
  2. 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.
  3. Use fresh herbs if possible - they make a huge difference in the overall flavor profile of the quiche.
  4. 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.
  5. For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the almond milk mixture.
  6. If you want a crispier crust, pre-bake the pie crust for 10 minutes before adding the filling.
  7. 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

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