Mushroom quiche is delicious. Enjoy it in this delicious recipe to discover here.This delightful vegan mushroom quiche with a sunflower seed crust offers a tasty, nutritious, and eco-friendly option for your next meal. Featuring a savory filling of sautéed leeks and mushrooms, combined with creamy cashew-based custard, this dish is perfect for brunch, lunch, or dinner. The nutty, wholesome crust made from ground sunflower seeds pairs beautifully with the savory filling, providing a unique texture and flavor experience.
The preparation of the mushroom quiche process is straightforward, and the end result is a hearty, satisfying quiche that will please vegans and non-vegans alike. The use of plant-based ingredients means this dish is also environmentally sustainable. Whether you serve it warm or cold, this quiche will undoubtedly be a hit at any gathering or family meal.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients for mushroom quiche
For the crust:
- 1 ½ cups sunflower seeds
- ¼ cup ground flaxseed
- 1 tbsp nutritional yeast
- ¼ tsp salt
- 2 tbsp water
For the filling:
- 2 leeks, thinly sliced
- 2 cups mushrooms, sliced
- 2 tbsp olive oil
- 1 cup cashews, soaked for at least 2 hours
- 1 ½ cups plant-based milk (soy, almond, oat, etc.)
- 3 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Recipe Steps
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, blend the sunflower seeds until they are finely ground. Add the ground flaxseed, nutritional yeast, and salt. Pulse until well combined. Add the water and pulse until a dough forms. Press the dough evenly into a 9-inch pie dish, ensuring it covers the bottom and sides. Bake the crust for 10 minutes, then remove it from the oven.
- Cook the Filling: In a skillet, heat the olive oil over medium heat. Add the leeks and mushrooms and sauté until they are softened and the mushrooms are lightly browned, about 7-10 minutes. Season with salt and pepper.
- Prepare the Custard: In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, cornstarch, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Assemble the Quiche: Spread the leek and mushroom mixture evenly over the baked crust. Pour the cashew custard over the vegetables, ensuring it fills in the gaps and covers the vegetables.
- Bake the Quiche: Return the quiche to the oven and bake for 30 minutes, or until the custard has set and the top is lightly golden.
- Let It Rest: Once cooked, let the quiche cool for about 10 minutes before slicing and serving.
Enjoy your delicious, sustainable, and hearty Leek and Mushroom Quiche with Sunflower Seed Crust!
