Leek and Spinach Tofu Quiche
1 hr + 7 min
Meal
Breakfast
Servings
Total
1 hr + 7 minPrep
15 minCook
52 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
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2leeks
-
1 Tbsp (15 mL)vegetable oil
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1medium onion, chopped
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3cloves garlic, minced
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½ tspsalt
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5 cups (150 g)fresh spinach, coarsely chopped
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½vegetable bouillon cube, crushed (optional)
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1 tsp (1 g)dried thyme
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1 tsp (1 g)dried parsley
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½ tspground black pepper
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9.5 oz (270 g)vegan puff pastry dough
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1 Tbsp (7 g)breadcrumbs
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23 oz (650 g)firm tofu
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1¼lemon, juiced
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1 Tbsp (8 g)cornstarch
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1 tsp (5 mL)dijon mustard
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1 tsp (3 g)ground turmeric
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½ tsp
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1 cup (149 g)cherry tomatoes, halved
Optional garnish
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chili flakes
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fresh parsley
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lemon slice
Directions
- Prepare the leek by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice.
- Place a large pan over high heat and add the oil. Once hot, add the leek, onion, garlic, and salt, and cook for about 7 minutes, or until there is no moisture in the pan and the leeks have softened.
- Next, add the spinach, crushed bouillon, thyme, parsley, and pepper and cook for about 2 minutes, until the spinach is wilted and no moisture remains in the pan*. Turn off the heat.
- Grease a 9½ inch (25 cm) round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides, just over 1 inch (3 cm) in height.
- Use a fork to poke holes in the bottom of the dough and sprinkle the breadcrumbs along the base. Then preheat the oven to 390°F (200°C).
- Ensure that the tofu is sufficiently drained and pressed. If the tofu is too wet, the inside of the quiche can become soggy. To a food processor add the tofu, lemon juice, nutritional yeast, cornstarch, mustard, turmeric, and kala namak. Blend until smooth.
- Add the blended tofu mixture to the vegetables in the pan and mix together.
- Transfer the mixture from the pan to the tart pan and spread it out evenly. Roll over any excess pastry dough around the rim to create a crust.
- Place the halved tomatoes on top, cut side up, and bake on the centre rack of the preheated oven for 35 - 40 minutes, or until the crust is slightly golden and the top is firm to the touch.
- Let the quiche cool off for at least 10 minutes before slicing. This time allows the quiche to firm up so it can be cut more cleanly. Enjoy!
Notes
- †Kala namak, also known as Himalayan black salt, is a salt often used in South Asian cuisine. The sulphur compounds give the salt an egg-like smell and flavour.
- * If the mixture is too wet, the inside of the quiche can become soggy.
Storage
- Store in an airtight container in the fridge for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 33%
• vegan puff pastry dough
• breadcrumbs
Proteins 23%
• firm tofu
• nutritional yeast flakes
Fruits & Veggies 44%
• leek
• medium onion
• clove garlic
• fresh spinach
• lemon
• cherry tomato
Calcium
• firm tofu
Fat
• vegetable oil
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
Discussion & Rating
Hi Saadia!
What can I change the tofu for? I don’t like tofu plus is not good for me to eat it… but I would like to make this recipe! 😔
Thank you for all you do.
Emma
This recipe is so good! I don't have blocks of tofu that big so I usually end up a little under the ratio. The second time I made it I think I went a little too crazy wringing out the tofu because it ended up being crumbly instead of solid like the first time I made it.
This is the fourth time I am making this quiche and it has yet to disappoint anyone, vegans or non vegans!
I was born in France in the area where quiche lorraine was created and I had so much quiche growing up. This is the first recipe that satisfies my quiche fix since tunring vegan 6 years ago. Quite simple and delicious, it has already become a staple in here...
Keep up the good work guys, this is so good and I make so many of your recipes.
Been living in an hotel since this recipe was out (cabin crew life!) and I am finally back home: that's the first thing I wanted to use my kitchen for!! It was amazing and my family loved it as well! Will make it again and again for sure!
I made this quiche for a brunch we hosted this past weekend. Our guests were non-vegan, and I can't overstate how much everyone enjoyed it. The instructions and the video were both well done. I really went to acknowledge the work that goes into the recipe development; the creation of the recipe instructions and the quality of the accompanying video (bloopers and all). Well done guys! Warm regards from West Kelowna, BC, Canada.
It was very delicious and easy to make!
Hey guys, should I weigh my tofu before or after pressing?
Your recipes are always super delicious!
I loved the breadcrumb tip so thank you. The quiche was spectacular ☺️
Hi this recipe was very good ! Very tasty my two little girls really enjoyed it also 😊 thank you very much for this wonderful website. Love from israel
Yum! I have been wanting to make a vegan quiche for soooo long and finally decided to make this for brunch today…reminded me of a non-vegan quiche I had in France over 8 years ago. Thank you for giving me a lovely recipe!
I would love a version that had a more umami flavor - maybe mushrooms and red peppers in oil with caramelized onions…*drooling*
Did this today and it turned out so so good. Your recipes never let me down 😀 the only thing that never matches for me is the Prep Time, but maybe I'm moving too slow.
Can't wait to see more quiche recipes, maybe one with mushrooms or potato.
We made this quiche with a homemade dough and goatweed instead of spinach. Had lot of work to do in the garden. 😉
We enjoyed our meal and took a sip of french rosé on your honor
Loved it! I used finely chopped mushrooms that were hanging out in my fridge instead of the leeks and it turned out great. Crunchy crust, great texture, not soggy at all.
First experience with a plant-based quiche and I'm very satisfied.
I like this recipe, it allows me to eat a good quiche but with plant-based elements ! It's such a confort food for me and the texture, taste is nice :)
YUM. The texture and the flavors are on point. Served this to traditional quiche lovers and they were impressed.
The luxurious taste is one of ripe tomatoes because why not drown the quiche with everyone you got!! Always spun with pure nutrition and wealth of taste! Love it! Thanks!!
I made this recipe for dinner this evening, I did have to use a hand blender as I don't own a food processor so the consistency wasn't as smooth as it maybe should have been, nonetheless this recipe was really tasty and the tofu mixture made for a rich, creamy texture which complimented the vegetables well...will be making again.
Hi Saadia,
Thank you for all your delicious recipes. I was wondering whether it would be possible to use frozen spinach in this recipe. If someone has tried it and gotten good results, please let me know.
This is so good! I didn't use the black salt, but now I want to try a variant of this with boiled potatoes for a spanish omelet, and then another variant where I use the potato/carrot cheese and the boiled potatoes. Thank you so much for posting this recipe!
Everyone loved the quiche. It turned out great for an Easter Brunch. I made it precisely as written including the black salt, but I will add more tomatoes next time and perhaps some extra herbs. I served it alongside blistered cherry tomatoes with lemon thyme because I wanted a little more tomato. This is a recipe I know I'll be coming back to again and again. I would like an alternate crust recomendation if you have one. Of course I adore puff pastry, but I'm looking for something that isn't quite so heavy in oil but will play nicely with the tofu filling. That way I can have this delicious quiche more often! Thank you!
This was delicious! I just didn’t have black salt is all. My husband and I were really happy with this recipe. Thank you :)
Tried this recipe today! Amazing. Tasted great
Thanks for splendid cooking and healing advice.
Absolutely love this recipe - probably my favourite one from PUL.
I used smoked tofu and put some liquid smoke in to replace the mustard and it was incredible!
Looking forward to making this tomorrow to have for breakfast for this week! Any suggestions for making your own (easy) crust? Would love to use whole wheat instead of white flour, if possible 😊
Thank you!
This was so good (even without the black salt that I didn't have)! I can't wait to try it again with the salt. I LOVE the scale up/down feature. We are just two so scaling down was perfect. Thanks for all the hard work your team puts in!
Hi! This recipe looks fabulous - so fresh and fragrant!
Is there any chance I could make it without a crust?
Excellent dish. Making it my regular dish for fam. My whole fam raved on this! I have all teens and they loved it.
What would happen if you used the green parts of the leeks?
I absolutely love your recipes! Is there anyway to make mini quiches from this recipe? I'm hoping to make it for my non-vegan family for a family brunch coming up. If not, no worries and I'll stick to the original!! ☺️
I LOVE this recipe! It's great to make in bulk and have each serving for breakfast for the next 4 days. It's incredibly filling and tastes scarily accurate. I'm only gonna take a star off because my mom wasn't a fan. But I sure was! I'll definitely be making it again.
Thank you so much for this genious recipe! I tried it yesterday, and it got SO delicious. Really easy to cut, not soggy at all, like a perfect quiche. Perfect optic and taste.
I added some harissa to the tofu-mixture, I think it adds just the right touch of spice. Definitely going to add this quiche to my favourite recipes! Thanks Sadia🙏
This looks really good! I've made quiches with chickpea flour in the past, but I wasn't a big fan of them, and I'm looking forward to giving quiche another chance. I'm not a fan of leeks, do you think other vegetables such as shredded carrots, red beets or even sauerkraut would work as long as it's cooked long enough in the pan?
Amazing!!
I made this yesterday morning! It smelled SO delicious while it was coming together! (what's not to love about sautéing leeks, onions, garlic & spices?) After tasting the tofu mixture before mixing into the veggies, I was a little nervous I wasn't going to be a fan of this recipe. However, after it all came together and baked .... YUM! I am so excited to have another high protein, easy meal prep recipe that I can eat about any time of the day! I also made a double batch of the chipotle bean dip for more avocado toast (waiting on the little green babies to ripen).
thank you for continuing to come up with recipes that are not only vegan, but attentive to our health as well!
This was delicious and honestly even better when I warmed the leftovers up the next day! For my gluten free friends-- I used 2 sheets of the Schar Puffed Pastry Dough (which is readily available at least in the US) and Gillian's GF Italian bread crumbs and they worked beautifully, perfectly cooked at exactly 30min. I also added some vegan sausage (thoroughly drained) which I would highly recommend if you have some you need to use up. Thank you, Pick Up Limes, this was an amazing alternative to one of my favorites!
Absolutely delicious! Already thinking about making it again next week and adding some other vegetables to it! Thank you! ❤️
I made this for dinner last night. I loved it! My daughter who is not vegan loved it! Definitely a winner in our house!
My boyfriend and I both really enjoyed it and my boyfriend is super picky about tofu. This makes another tofu win for him! I loved the combination of flavours and the crunchy puff pastry crust. So good! ❤
This quiche is really delicious!! We tried it last night and it is super easy to make. Thank you for the recipe.
Finally I can enjoy quiche again as a vegan!! Amazing recipe
Awesome recipe! I made it on my day off from work and have been enjoying it for lunch on multiple days. I just heat it up in the oven and then eat it with some sriracha sauce on the side! Yummyyyy
I think this is the tastiest tofu quiche I’ve made! Great consistency and a great balance of flavours. Will definitely be making again as it has been a great grab and go option for early morning work. Thank you!
This looks so good and can’t wait to try it. Just a quick correction on pronunciation.
Kala Namak is frequently mispronounced. The stress is placed on the first syllable “Na” and not the second syllable “mak”. “Na” is pronounced like “nah”. As well, “mak” is pronounced more like “muck” (said quickly) and not “maak”. This is the Hindi pronounciation.
In Punjabi Indian stores where this is very commonly found, this is called “Kala loon”. This is another popular word for it.
Hope this helps!
Thanks for this recipe! I've never made a vegan quiche and I'm excited to try this one :-) Just a note about the leek - you can totally eat the green top, if you cut it up thinly and cook along with the rest of the leek, there will not be a noticeable difference in taste nor texture (or I at least have never been able to detect one). Just thought I'd share to prevent unnecessary food waste :-)
Hi! thanks for the recipe, as always it was perfect. The truth is that I had tried some other quiche with tofu and I was not a big fan, however I feel that the combined ingredientes are really tasty, the leek, spinach ,spices and of course the moustard make it flavourful. Is satisfiying and light at the same time. Tahnkuuu!!
Hi! The quiche looks delicious. Will be trying it tonight for sure. Just wanted to ask, do you think I could use kale instead of spinach?
Thank you!
I'm headed to the grocery store to get all the ingredients to make this!
Just a question, could I modify and use eggs instead of tofu and if so how can I do that? Thank you :)))
Looks delicious! Just watched the You Tube video to make it. FYI...I put my onion in the freezer for 5 to 10 minutes which helps when I cut them. When I worked at a restaurant we would cut the onions near running water which helps too. Can't wait to try this recipe.
This looks amazing! Gonna make it tomorrow :)
Will it freeze well?