Leek and Mushroom Quiche with Sunflower Seed Crust

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

mushroom quiche
Leek and Mushroom Quiche with Sunflower Seed Crust

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