This Vegan Mushroom and Leek Quiche has a silky smooth filling that is just like eggs! The crispy potato crust takes this breakfast to the next level, and keeps it grain-free.
Vegan Mushroom and Leek Quiche.
Can you get with me on this one?
Less fat, more protein, and all the same flavor and texture of the traditional eggy dish. Maybe you have an allergy to eggs, maybe you are watching your cholesterol, maybe you are a plant-based eater that is already very familiar with this vegan dish, whoever you are, this is for you.
This Vegan Mushroom and Leek Quiche is not only a healthy swap for the real thing, it is dairy-free, grain-free, and gluten-free. Not to mention, insanely delicious.
The filling is made with a combination of tofu and chickpea flour, both of which lend a dose of satiating protein to the recipe. After adding in some superpower flavoring agents, this quiche comes out of the oven looking so close to a traditional quiche that you might not be able to see the difference, or taste the difference.
And the golden brown and perfectly crispy potato crust is a show stopper. This perfectly crisp crust is the ideal bed for this quiche. Plus it’s another healthy swap. We avoid refined flours and butter with a single ingredient: the russet potato.