I know, I know. Another blog post, another oxymoron (just like these raw hot cross buns, haha). How can something be VEGAN and CHEESY? It just doesn’t seem possible, right? To be honest, I really gave up on finding a melty, gooey, vegan cheese after being a vegan for 10 years. Well, I’ve now been a vegan for about 14 years, and I’ve finally found that you can make get a melty, gooey, vegan cheese. So that’s what I used to make this vegan quiche :D
Also, I just want to point out that it’s probably been about 20 years since I had a real quiche, and even then I have no recollection of eating quiche (although my mother says she made quiche often when I was a child). So I don’t really know how this compares to real quiche. Do “normal” quiches even have cheese? I’m a complete quiche n00b. I guess you could call this a cheesy leek galette or cheesy leek pie…
I’ve made this vegan quiche probably 10 times since the start of the year. I was mainly inspired by the abundance of leeks in my garden. I grow leeks most years but run out of ideas of how to use them – I like to use them in place of onions in recipes, but that doesn’t always turn out so well (leeks in Indian curries aren’t so nice…but leeks in soups are perfect!). The idea for this cheesy vegan quiche struck me, and the first attempt turned out soooo good. I’ve tried numerous variations, but I love the simplicity of using leek as the sole vegetable in this quiche. It’s also quite child-friendly – my kids don’t try to pick out the finely chopped leek (much!).
But I also love using other vegetables in this quiche too. Capsicum, leek and broccoli made a delicious, veggie-full quiche :D experiment with your favourite vegetables!
- 1½ cups wholemeal spelt flour
- ½ tsp salt
- 3 tbs tahini
- ½ cup water
- 1 tbs + 2 cups water
- 1 small-medium leek
- ½ cup cashews
- Juice of 1 lemon
- 1 tsp salt
- 1 garlic clove
- 5 tbs arrowroot powder
- In a large bowl, combine the flour and salt.
- Stir through the tahini, then use your finger tips to crumble it through evenly.
- Stir in the water, then use your hands to knead the dough for a few minutes until smooth.
- Add more water or flour if needed.
- Roll the pastry onto a sheet of baking paper to a thickness of about 3-5mm.
- Line a baking tray with the pastry, set aside.
- Preheat the oven to 180C/350F.
- Finely chop the leek.
- Add the leek and 1 tbs water to a frying pan.
- Over a low-medium heat, fry the leek until starting brown.
- Meanwhile, blend the remaining ingredients: 2 cups water, cashews, lemon juice, salt, garlic and arrowroot powder.
- Add the blended mixture to the frying pan with the leek.
- Continue to cook while stirring until the cheesy mixture thickens (should take about 1 minute - it will get quite thick).
- Pour the cheesy leek mixture into the pastry.
- You can fold over the remaining pastry, like a galette, or trim if desired.
- Bake for 40 minutes.
- Serve warm, or chilled and serve cold the next day.
Feel free to use other vegetables instead of the leek, or add more vegetables as well as the leek.
Arrowroot powder is also known as tapioca flour. You can substitute with cornflour, or another thickener.
More “cheesy” vegan recipes:
I love reading your comments!
- How long have you been vegan for?
- Do you often grow vegetables but then don’t know how to use them? :D
- What’s your favourite way to use leeks?
P.S. Did you know – I’m now on Facebook and Snapchat (username: viedelavegan) – come join me!