Leek, Mushroom and Blue ‘Cheese’ Quiche

Leek

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you like it too. The combination of sauteed leeks, garlic and mushrooms with bubbling blue ‘cheese’ is deeelish.

Not too trickyNot too tricky Gluten free Wheat free Freezable recipe
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Preparation time

Cook time

Cuisine

French

Meal

  • mains
  • lunches

Servings

8

Ingredients

Pastry

  • 1 sheet ready to roll shortcrust (eg Jus-Rol or some of the other supermarket own brands)

Filling

  • 2 medium leeks, trimmed and thickly sliced
  • 150g/2 cups mushrooms, sliced (around 0.5cm thick)
  • 3 cloves garlic, finely chopped
  • 1 tbsp fresh parsley, finely chopped or use dried parsley
  • 350g/1½ cups firm tofu
  • 150g/2 cups vegan cream cheese
  • 110ml/⅓ cup plus 2 tbsp plant milk
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric (or more if you’d like it a bit more yellow in colour)
  • 1 tbsp lemon juice
  • 2 tsp vegan syrup (eg agave or maple etc)
  • 1 tbsp Dijon mustard
  • 1 tbsp corn flour
  • 1½ salt (ideally black salt/Kala Namak as this has an eggy taste but any salt is fine) plus more for seasoning
  • Pinch black pepper plus more for seasoning
  • 250g vegan blue cheese (eg Sheese, supermarket own brands, Violife, Green Vie – we used Bute Island Sheese French Style)

Instructions

  1. Preheat oven to 190˚C/375˚F/Gas Mark 5.
  2. Roll out the pastry block to fit a large flan dish (diameter about 25-28 cm/10-11 inch). Spread around evenly with your thumb and fingers.
  3. Roll a rolling pin over the top of the pastry case to remove the excess pastry.
  4. Refrigerate while you prepare the filling.
  5. Heat some oil in a large frying pan with a lid, on a low-medium heat, and add the leeks. Pop the lid on and leave for 5 minutes.
  6. Remove lid, add the mushrooms and turn up the heat.
  7. Stir frequently for a few minutes.
  8. Add the garlic, fresh or dried parsley and add salt and pepper, to taste. Cook for a further couple of minutes and turn off the heat.
  9. In a high speed blender add the tofu, cream cheese, plant milk, nutritional yeast, turmeric, lemon juice, vegan syrup, Dijon mustard, corn flour, salt and pepper and blend until very smooth. Taste the mixture and add more salt, syrup, turmeric, nutritional yeast if desired.
  10. Remove the pastry case from the fridge and spoon a bit of the leek/mushroom mixture into the bottom. Crumble half of the blue cheese over the base. Add half of the tofu mix and until evenly spread. Repeat this stage again until all of the vegetables, tofu mix and cheese have been used up. Make sure you crumble some of the cheese and layer some of the veg on the top of the quiche.
  11. Cover the top of the quiche with foil or baking parchment and bake for 20 minutes. Remove the foil/baking parchment and bake for another 15-20 minutes or until golden and the cheese is bubbling. Enjoy 🙂

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