Vegan Mushroom and Leek Quiche Recipe For Breakfast
This vegan mushroom and leek quiche recipe 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.
By Jon Doe
Less fat, more protein, and all the same flavor and texture of the traditional eggy dish.
Ingredients 2 russet potatoes 2 teaspoons avocado oil OR olive oil 2 leeks, cut into half moons 8 oz. crimini mushrooms, sliced 2 cloves garlic, minced 1/2 cup frozen peas 1 12 oz. package soft silken tofu 1/2 cup chickpea flour
Let's make Vegan Mushroom and Leek Quiche Recipe For Breakfast
Preheat the oven to 350 degrees. Using a mandolin, a food processor fitted with the slicer attachment, or a knife, slice the potatoes into very thin slices, about 1/8th of an inch.
Spray a pie dish with nonstick cooking spray. Once the potatoes are cool enough to handle, use them to form a crust in the pie dish.
In a skillet, heat the oil over medium-high heat. Add in the leeks and sauté until softened, about 5-7 minutes.
1. Add in the mushrooms and a big pinch of salt and pepper. Sauté until the mushrooms cooked through. Add in the garlic and sauté another 30 seconds.
Sir in the frozen peas, and add the mixture to fill your potato crust halfway. You may be left with extra filling depending on the size of your pie dish.
Swipe Up for the Full Recipe!
For More Posts Like This Visit DIYs