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Cheesy Leek Vegan Quiche

This cheesy vegan quiche is a delicious dinner dish. Wheat free, oil free.
Recipe type: Main
Serves: 4 serves
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins



  • 1 1/2 cups wholemeal spelt flour
  • 1/2 tsp salt
  • 3 tbs tahini
  • 1/2 cup water


  • 1 tbs + 2 cups water
  • 1 small-medium leek
  • 1/2 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.


Couldn't be bothered making your own pastry? This quiche works well with a sheet of vegan puff pastry in place of homemade pastry!
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.