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Leek, Almond and Broccoli Quiche


For the Crust

  • 1 tbsp ground flaxseed + 3 tbsp water, mixed together as given in the method below
  • 1 cup whole almonds, ground into flour
  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp unrefined salt
  • 1 – 2½ tbsp water, as needed

For the Filling

  • 1 block (400 g) firm silken tofu
  • 1 leek (or onion), thinly sliced
  • 3 large cloves garlic, minced
  • 3 leeks (or equivalent volume of mushrooms), chopped
  • 1 head of broccoli, cut into medium-sized florets
  • ½ cup finely chopped fresh chives
  • ½ cup finely chopped fresh basil leaves
  • 1 cup chopped spinach
  • 2 tbsp nutritional yeast
  • 1 tsp roasted oregano
  • ¾ -1 tsp unrefined salt
  • Coarsely ground black pepper, to taste
  • Red pepper flakes, to taste


Preheat the oven to 350 °F (175 °C) and lightly grease a round 10″ tart pan with coconut butter. Alternatively, you may use a 9″ pie dish, if desired.

Wrap the rinsed tofu in a few tea towels. Place a few books on top to lightly press out the water as you prepare the crust.

For the crust, whisk together the ground flaxseed and water mixture in a small bowl and keep aside, so that it can gel. In a large bowl, stir together the almond flour, oat flour (or buckwheat flour), parsley, oregano and salt. Add in the flaxseed mixture and stir until mostly combined, adding the remaining water, until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers. Crumble the dough evenly over the base of a pie dish. Starting from the center of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so that air can escape.

Bake the crust at 350 °F (175 °C) for 13 – 16 minutes, or until lightly golden and firm to the touch. Keep aside to cool, while you are preparing the filling. Increase the oven temperature to 370 °F (190 °C).

For the filling, break apart the tofu block into 4 pieces and transfer to a food processor. Process the tofu until smooth and creamy. If it does not become creamy, add a dash of almond milk, to help it along. In a skillet, sauté the sliced leek (or onion) and garlic on medium heat for a few minutes. Stir in the chopped leeks (or mushrooms) and broccoli. Season with salt, add a little water and cook on medium/high heat until most of the water cooks off the leeks (or mushroom) – about 10 – 12 minutes. Stir in the herbs, spinach, nutritional yeast, oregano, salt, pepper and red pepper flakes. Cook until the spinach has wilted. Finally, remove from the heat and stir in the processed tofu, until thoroughly combined. Spoon the mixture into the baked crust and even it out.

Bake the quiche uncovered at 370 °F (190 °C) for 35 – 37 minutes. Cool the quiche for 15 – 20 minutes before attempting to slice. The crust may crumble slightly when warm, but not to worry.

Wrap up leftovers and refrigerate for up to 3 – 4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15 – 20 minutes at 350 °F (175 °C).

Serves 6


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