Vegan Quiche Lorraine with Sun-Dried Tomato and Leeks

 

A flaky savory vegan quiche filled with silky tofu custard, caramelized leeks, smoky flavors, and tangy sun-dried tomatoes. Perfect for brunch, lunch, or meal prep.

Prep Time: 25 mins | Cook Time: 50 mins | Total Time: 1 hr 15 mins | Servings: 6

Ingredients

Crust

• 1 vegan pie crust

Filling

• 1 tablespoon olive oil
• 2 leeks, thinly sliced
• 3 garlic cloves, minced
• 1/3 cup sun-dried tomatoes, chopped
• 14 oz firm tofu
• 1/2 cup unsweetened soy milk
• 1/4 cup nutritional yeast
• 2 tablespoons cornstarch
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon black salt (kala namak)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Optional Additions

• Vegan bacon bits
• Fresh thyme
• Vegan cheese shreds

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté leeks for 8–10 minutes until soft and lightly caramelized. Add garlic and sun-dried tomatoes and cook for another minute.
3. In a blender or food processor, combine tofu, soy milk, nutritional yeast, cornstarch, Dijon mustard, turmeric, black salt, smoked paprika, and black pepper. Blend until smooth.
4. Fold sautéed leek mixture into the tofu filling.
5. Pour filling into prepared pie crust and smooth the top.
6. Bake for 40–45 minutes until the center is set and lightly golden.
7. Allow quiche to cool for at least 15 minutes before slicing.
8. Garnish with fresh thyme and serve warm or chilled.

Notes

• Black salt gives the quiche an eggy flavor.
• The quiche firms up more as it cools.
• Excellent for make-ahead breakfasts and brunch spreads.

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