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Leek / mustard quiche

Leek quiche without eggs or sour cream! And yes we can very well appreciate a quiche full of flavor without animal products; I leave you the leisure to discover it with this very simple but effective recipe!


  • 3 leeks

  • 10 of dried tomatoes

  • 200g of firm tofu

  • 250ml of soya cream

  • 5 tsp of mustard

  • 1 tbsp of tahini

  • 1 tsp of cornstarch

  • 5 dripping of hot sauce

  • Sweet pepper powder

  • Pumpkin seeds

  • Commercial shortcrust pastry*


- Put a vegan shortcrust pastry ( without butter) bought in a store in a pie mold, prick the bottom with a fork and fold up the edges. Put aside. - Fry the previously washed leeks in a pan with olive oil, salt, pepper and chilli powder over medium heat, until they are well melted. - In the bowl of a blender, put the tofu, soy cream, mustard, salt, pepper, tahini, cornstarch and hot sauce. Mix well until a homogeneous mixture is obtained. -Pour the mixed preparation in the pan with the leeks, add the sundried tomatoes and the pumpkin seeds; let heat for one to two minutes over low heat. - Spread all over the shortcrust pastry and put it in the oven for 45min at 180 ° c. - Let cool a little before eating it.

You can also decorate your quiche with sesame seeds, it adds a bit of crunch :)


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