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Gluten-free Leek & Courgette Quiche



I have to say this lovely simple quiche was a highlight during our Supper Club hosted last month together with Suzi Green from Green Vitality.

It was likely so well received because the non-vegans at the table couldn’t believe that you can make a quiche without eggs. Well, if there is a will, there is a way!

Equipment: 24 cm round baking tray, blender

Prep time: 15 min
Cooking time: 50 min

Difficulty: easy




  • 3 medium size potatoes
  • 3 tbsp. vegan butter
  • ½ tsp. cayenne pepper
  • Salt & freshly ground pepper
  • 2 tbsp. coconut oil
  • 1 onion
  • 3 medium size leeks
  • 3 garlic cloves, peeled & crushed
  • 1 tbsp. fennel seeds
  • 1 tsp. mustard seeds
  • 1 tsp. cumin
  • ½ tsp. chilli flakes
  • 2 courgettes, chopped, ends removed
  • 2 packs (349g) silken tofu
  • 4 tbsp. nutritional yeast
  • 4 tbsp. hummus


1. Preheat the oven to 220° C

2. Peel the potatoes and either grate them or, using a food processor, blend on a medium speed so that the texture resembles looks like you had used a grater. Place onto a muslin cloth or kitchen towel and squeeze the excess of potato juice – don’t miss this step as you need to make the potatoes quite dry, otherwise it will not become nice and crunchy. Place onto your baking tray and sprinkle the vegan butter, cayenne pepper, salt & black pepper over it. Using your hands knead the potatoes with the butter to mix it all together. Once combined use your fingers to press into the pan and up the sides to form an even layer. Bake for 20 minutes or until golden. Once ready, set aside. Turn down the heat in the oven to 200°C.

3. While the crust is baking, chop the leeks, peel the onion and add to a frying pan. Add the coconut oil and fry on a high heat constantly stirring for 5 minutes or until golden. Turn down the heat and add thoroughly washed and chopped leaks. Cook for another 5-10 minutes until the leeks become soft and sweet. Add the garlic and spices and cook for another minute. Add the courgettes and gently cook for another 10 minutes.

4. In the meantime, remove tofu from its container and discard any water. Place in a food processor and add the nutritional yeast, hummus, salt & pepper. Blend until smooth. Fold into the leek mixture. Then fill in the baking tin with the potato crust. Cover with a tin foil and bake for 20 minutes. Then turn down the heat to 180°C, remove the foil and continue baking for another 15-20 minutes until golden on top.

5. Serve warm with a garnish of herbs of your choice and a green salad on the side.


18 April 2017