This cheesy quiche makes for a great dinner dish. While this recipe is delicious as is, broccoli and peppers would also work well. Make a couple of these to pop in the freezer and enjoy gooey, melty deliciousness all week (or month) long!

Cheesy Leek Quiche [Vegan]



Cooking Time



For the Pastry:

  • 1 1/2 cups wholemeal spelt flour
  • 1/2 teaspoon salt
  • 3 tablespoons tahini
  • 1/2 cup water

For the Filling:

  • 2 cups plus 1 tablespoon water
  • 1 small-medium leek
  • 1/2 cup cashews
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 garlic clove
  • 5 tablespoons arrowroot powder


To Make the Pastry:

  1. In a large bowl, combine the flour and salt.
  2. Stir through the tahini, then use your fingertips to crumble it through evenly.
  3. Stir in the water, then use your hands to knead the dough for a few minutes until smooth. Add more water or flour if needed.
  4. Roll the pastry onto a sheet of baking paper to a thickness of about 3-5 millimeter.
  5. Line a baking tray with the pastry and set aside.
  6. Preheat the oven to 350°F.

To Make the Filling:

  1. Finely chop the leek. Add the leek and 1 tablespoon of water to a frying pan.
  2. Over a low-medium heat, fry the leek until it starts to brown.
  3. Meanwhile, blend the remaining ingredients: 2 cups water, cashews, lemon juice, salt, garlic, and arrowroot powder.
  4. Add the blended mixture to the frying pan with the leek.
  5. Continue to cook while stirring until the cheesy mixture thickens, should take about 1 minute.
  6. Pour the cheesy leek mixture into the pastry.
  7. You can fold over the remaining pastry, like a galette, or trim if desired.
  8. Bake for 40 minutes.
  9. Serve warm or chilled.


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  1. I made this yesterday and followed the directions completely. It tasted terrible! The spelt crust was very bitter and chewy, the cheesy part had too much lemon and not enough other flavors and tasted yucky. We ended up throwing it out – hopefully the squirrels and jays will like it.

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