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

Step 1

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.

Step 2

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.

Step 3

In a skillet, heat the oil over medium-high heat. Add in the leeks and sauté until softened, about 5-7 minutes.

Step 4

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.

Step 5

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.

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