Vegan chanterelle and leek quiche
Anyone who's ever baked a vegan quiche knows it's not as easy as it looks. Usually, a lot of eggs go into the filling to make the quiche set in the oven. Some recipes offer incredibly simple solutions: 2 tablespoons of soy flour, that's it.
- 1 pack (1 sheet) of vegan ready-made shortcrust pastry
- 300 g chanterelles
- 200 g leeks
- 1 clove of garlic
- 400 g Seidentofu
- 100 ml plant-based cream
- 3 tbsp yeast flakes
- 2 tbsp cornstarch
- 2 tbsp chickpea flour
- 0.5 TL Black Salt
- 0.5 TL Turmeric
- 1 TL Nutmeg
- Parsley for serving
- vegan butter for greasing
- Vegetable oil for frying
- Salt
- Pfeffer
- Clean the chanterelles and leeks. Cut the leeks into rings and finely chop the chanterelles. Peel and finely chop the garlic.
- Heat a little oil and sauté the chanterelles over medium heat for about 5 minutes. Add the leek and garlic and sauté for another 2 minutes, then season with salt and pepper.
- For the "liquid" part of the quiche, blend silken tofu, plant-based cream, nutritional yeast, cornstarch, chickpea flour, kala namak, turmeric, and nutmeg with an immersion blender. Then season to taste.
- Grease the quiche dish with a little vegan butter and, if desired, dust it with flour. Roll out the shortcrust pastry and carefully place it in the dish, allowing the pastry to overhang the edges. Add the chanterelles with leeks and the silken tofu mixture to the dish and combine.
- Bake the quiche in a preheated oven at 190°C for about 40 minutes, or until the pastry is golden brown and the filling is set. Sprinkle with chopped parsley before serving and let the quiche stand for about 5 minutes before slicing to allow the parsley to firm up.
We've been working on our own recipe for a long time and are constantly tweaking it to refine it further. The result isn't a firm filling, but thanks to cornstarch and chickpea flour, it's a light and airy mixture that holds together perfectly even when warm. Kala Namak black salt gives the quiche an egg-like flavor, and turmeric provides the yellow color. Both make a subtle but significant difference, but this quiche tastes great even without them.
If chanterelles aren't in season, you can use any other vegetables. You can also take a shortcut by using ready-made vegan dough from the supermarket's refrigerated section, but of course, you can make the dough yourself. Then you'll get extra points for your efforts! You can find the recipe here.
