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Leek and Mushroom Quiche

Leek and Mushroom Quiche


  • 1 (9-inch) prepared whole-wheat piecrust
  • 1 14 ounce package firm tofu
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 medium leek, white and pale green parts, coarsely chopped
  • Salt
  • 2 cups thinly sliced crimini mushrooms
  • 3 cups spinach
  • 1/2 cup unsweetened soy milk
  • Pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon dried parsley
  • 1 tablespoon nutritional yeast


  1. Preheat oven to 400 degrees. Cook piecrust according to package directions. Drain tofu on paper towel-lined plate.
  2. Heat a skillet over medium heat, lightly drizzle with olive oil, and saute garlic and leeks 2 to 3 minutes until tender. Season with salt to taste, transfer to a dish, and set aside. Saute mushrooms about 5 minutes until browned. Drain any water and set aside. Saute spinach 2 to 3 minutes until just wilted and set aside until cool enough to handle. Squeeze out any water and coarsely chop.
  3. In a food processor or blender, combine tofu, soy milk, salt and pepper to taste, nutmeg, thyme, parsley, and nutritional yeast. Process until smooth. Transfer to a large bowl, add vegetables, and mix well. Scoop mixture into piecrust and spread evenly. Bake for 35 minutes. Cool for 10 minutes before slicing and serving.


  • Recipe provided by Sandy of

Nutrition Information

Per serving: 209 kcal cal., 12 g fat (3 g sat. fat), 17 g carb., 2 g fiber, 8 g pro., 96 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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