Leek, Mushroom and Blue ‘Cheese’ Quiche

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 sautéed leeks, garlic and mushrooms with bubbling blue ‘cheese’ is heavenly.

Gluten free
Wheat free

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  • mains
  • lunches




For a quick version, use a 500g block of ready-to-roll shortcrust pastry. See this recipe for gluten free pastry option.

  • 250g/1½ cups plus 1 tbsp plain flour (you can use half plain, half wholemeal flour for a healthier version)
  • ½ tsp salt
  • 115g/4 oz butter, chilled and cut into pieces
  • 1 tbsp ground flaxseed mixed in a bowl with 3 tbsp water and set aside for 5 minutes


  • 2 medium leeks, trimmed and thinly sliced
  • 300g/10.5 oz mushrooms, sliced (around 0.5cm thick)
  • Pinch of salt and pepper
  • 3 cloves garlic, finely chopped
  • 1 tbsp fresh parsley, finely chopped or use dried parsley


  • 400g/1¾ cups firm tofu
  • 225g/1 cup vegan cream cheese
  • 125ml/½ cup unsweetened plant milk
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric
  • 1 tbsp lemon juice
  • 2 tsp syrup (eg agave or maple etc)
  • 1 tbsp Dijon mustard
  • 1½ salt (ideally black salt/Kala Namak as this has an eggy taste but any salt is fine)
  • ¼ tsp black salt

Cheese layer

  • 250g vegan blue cheese (it’s worth splashing out on a good quality vegan blue cheese but any works well. We used ‘I am Nut Ok’. For a more budget option try ‘Violife Crumbly Blue’ or ‘Sheese French Style Blue’)
  • 150g vegan cheddar cheese, grated (optional)

Serving suggestions: asparagus, coleslaw, crusty bread, fried potatoes, garlic bread, jacket potato, new potatoes, olives, potato salad, quinoa, roasted vegetables, salad dressing, selection of salads, steamed vegetables, vegan feta, vegan mayonnaise

Tip: for a crispier result, try blind baking your pastry first



  1. Preheat oven to 190˚C/375˚F/Gas Mark 5.
  2. Line a loose-bottomed fluted flan tin.
  3. Combine the flour and salt in a bowl then add the butter and flaxseed. Rub together with your fingertips until completely mixed and crumbly. Continue with this stage until the dough comes together.
  4. Transfer onto a work surface and continue kneading until a smooth dough forms. If the dough is too crumbly then add a tablespoon of water (only add bit by bit).
  5. Roll out the pastry on a lightly floured surface to fit your tin. Spread the pastry evenly around the tin with your thumb and fingers. Trim the top and prick it a few times with a fork.
  6. Place in the refrigerator to chill until needed.


  1. 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 10 minutes.
  2. Remove lid, add the mushrooms and salt and pepper and heat for 5 minutes.
  3. Turn up the heat to medium and heat for a further few minutes.
  4. Add the garlic, fresh or dried parsley. Cook for a further couple of minutes and turn off the heat.
  5. Set aside until needed.


  1. Using a high-speed blender, blend all the ingredients together until very smooth.

Assembly/cheese layer

  1. 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.
  2. Sprinkle the vegan cheddar cheese over the top, if using.
  3. Cover the top of the quiche with foil or greaseproof paper and bake for 20 minutes. Remove the foil/greaseproof paper and bake for another 15-20 minutes or until golden and the cheese is bubbling. Enjoy 🙂

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