Vegan Chanterelle Leek Quiche

This classy Vegan Leek Quiche will help you dazzle your visitors this Thanksgiving while maintaining your ideal weight. It boasts a delicate whole wheat and olive oil crust that melts in your mouth and a creamy, silky tofu, cashew, and leek interior. Contains a gluten-free crust and may be made without nuts.

Ingredients

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegan butter, chilled and cubed
• 3-4 tablespoons ice water

For the filling:

• 1 tablespoon olive oil
• 2 leeks, thinly sliced
• 2 cups chanterelle mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup vegan cheese, shredded (such as vegan cheddar or mozzarella)
• 1 cup unsweetened plant-based milk (such as almond or soy milk)
• 4 tablespoons nutritional yeast
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the all-purpose flour and salt. Add the chilled vegan butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.
3. Transfer the dough to a lightly floured surface and roll it out into a circle that will fit into a 9-inch quiche or pie dish. Press the dough into the dish and trim any excess. Use a fork to prick the bottom of the crust.
4. Place the crust in the preheated oven and bake for about 15 minutes, or until lightly golden. Remove from the oven and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add the chanterelle mushrooms and minced garlic. Cook for an additional 5 minutes, until the mushrooms have released their moisture and are tender. Remove from heat and set aside.
6. In a mixing bowl, whisk together the plant-based milk, nutritional yeast, cornstarch, dried thyme, salt, and pepper until well combined.
7. Spread the leek and mushroom mixture evenly over the pre-baked crust. Sprinkle the vegan cheese on top. Pour the plant-based milk mixture over the filling.
8. Place the quiche back in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
9. Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition Facts

• Calories: 270
• Fat: 13g
• Carbohydrates: 30g
• Protein: 9g
• Fiber: 4g
• Sodium: 350mg