Serves 8
Vegan Quiche with Leeks and Mushrooms 1


For the quiche crust

  • 280g all-purpose flour
  • 120g (1/2 cup) coconut oil
  • 1 tsp salt
  • 1 tbsp sugar
  • 120 ml (1/2 cup) water

For the filling

  • 200g Violife Original Flavour Block, cut into small cubes
  • 100g (1 cup) Violife Original Flavour Grated
  • 250g spinach leaves
  • 2 large leeks, sliced
  • 200g mushrooms, sliced
  • 1 tsp white pepper
  • 250ml (1 generous cup) almond milk
  • 80g chickpea flour
  • 2tbsp olive oil
  • 2 tsp fresh thyme leaves
  • ½ tsp salt


  1. In a food processor, combine flour, salt, and sugar. Add coconut oil and pulse a few times until the mixture is crumbly.
  2. Add the water and mix until the dough comes together so you can easily shape it into a ball.
  3. Allow it to rest covered in the fridge.
  4. Place the dough on a flour-dusted surface and roll into a circle with a rolling pin.
  5. Preheat the oven to 180C/350F/Gas 4.
  6. Grease a quiche pan and add the dough evenly. Prick the bottom with a fork and bake blind for 15 minutes.
  7. In a skillet, heat some oil over medium heat and add the sliced leeks and mushrooms. Sauté for 2 minutes, add spinach leaves and sauté for 3 minutes more. Set aside.
  8. In a mixing bowl, add chickpea flour and milk, whisk together until well combined.
  9. Add oil, garlic powder, salt, pepper and thyme.
  10. Place the sautéed veggies, and the Violife Original Flavour Block cubes into the baked quiche crust, pour the chickpea mixture over and then top with the Violife Original Flavour Grated.
  11. Bake for 20-25 minutes.

Recipe and Image courtesy of Violife 

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