Vegan leek quiche

Ingredients for 2 servings:

• 1 pack of puff pastry, vegan
• 2 stalk(s) leeks
• 1 pack silken tofu, pureed or crushed
• 100 g cheese substitute, vegan, e.g. B. Wilmersburger or cashew cheese
• 200 ml soy cream (Soy Cream Cuisine) or oat cream
• Nutmeg, freshly grated
• Turmeric powder
• salt and pepper
• 3 large potatoes, optional
• possibly water or soy cream, as required

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

super quick to make and very filling

Slice the leek into rings and dice the potatoes into small cubes. In a pan, stir the leek with the diced potatoes, pureed silken tofu, cheese substitute, soy cream, and seasoning until creamy. Reduce the heat slightly if necessary, otherwise the quiche will be very runny. Grease a quiche dish or casserole dish, line it with the puff pastry, and pour in the still-hot filling from the pan. You can either make a lid out of puff pastry or add gratin cheese (note: always mix Wilmersburger with water or soy cream, or it won’t melt!). Bake in the oven for approximately 30-35 minutes at 180 degrees Celsius (350 degrees Fahrenheit) with fan or bottom heat. Top heat is not ideal if you’re making the quiche with a lid.