Vegan Potato Leek Quiche
Upgrade your vegan brunch with this high protein Potato Leek Quiche made with healthy plant based ingredients.
Servings: 6 slices
Ingredients
- 1 9-inch Pie Crust Feel free to make your own pie crust too!
- 1 Yellow Potato, peeled and cubed peeled and diced should weight about 220g
- 2 tsp Avocado Oil
- 1/4 Red Onion, thinly sliced
- 1 Leek, thinly sliced
- 2 cloves Garlic
- 1 cup Green Peas
- 1/2 block High Protein Tofu 8oz
- 1/2 block Silken Tofu 8oz
- 2 tbsp Nutritional Yeast
- 1 tbsp Dijon Mustard
- 1/4 tsp Black Pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Black Salt (Kala Namak) Optional, but adds a nice "eggy" flavor
- 1/4 tsp Turmeric
Instructions
- Preheat the oven to 375 degrees F. Peel and dice your potato. Add to an oiled pan and stir occasionally for about 10 min.
- Chop the onion and leeks into thin half moons and thinly chop the garlic. Add to the pan of potatoes with the green peas and cook for about 5 minutes stirring occasionally. Everything should be softened but not overly soggy. Remove from heat.
- While the veggies are cooking, add the remaining ingredients to the blender - silken tofu, high protein tofu, nutritional yeast, salt, pepper, turmeric, mustard, and kala namak - and blend until smooth.
- When veggies have been removed from heat and have slightly cooled, pour in the tofu mixture. Stir to evenly distribute the sauce.
- Pour mixture into quiche crust and bake for 40 minutes rotating 90 degrees halfway through.
- Let cool for about 20 minutes before cutting in.