A quiche is a very elegant way to serve even the simplest of ingredients. They can turn slightly wilted vegetables and herbs into delicious little treats and make wonderful additions to lunch boxes. This cheesy wild garlic quiche is a delicious addition to any meal and makes a great cold snack. It's also freezer-friendly and can be easily made ahead of time for breakfast on the go!

Cheesy Wild Garlic Quiche [Vegan]




Cooking Time




For the Quiche:

  • 4 tablespoons olive oil
  • 3 cups leeks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups very tightly packed wild garlic, chopped
  • A generous pinch of salt and pepper

For the Cheesy Sauce:

  • 2 1/2 cups water
  • 1 cup cashews
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3 teaspoons lemon juice
  • 4 tablespoons nutritional yeast
  • 1 teaspoon xanthan gum

For the Crust:

  • 1 1/2 pounds puff pastry
  • A generous pinch of salt and pepper


To Prep the Garlic and Leeks:

  1. Add olive oil and leeks to a pan and cook gently for about 10 minutes over medium heat. Watch them carefully; they should soften, but not get brown. They turn bitter when burned.
  2. Add garlic and cook gently for another 10 minutes.
  3. Add the wild garlic and let it wilt for about 5 minutes. Make sure everything is soft before you turn the heat off and set the pan aside.

To Make the Cheesy Sauce:

  1. Blend water, cashews, salt, nutmeg, lemon juice, and nutritional yeast in a blender and transfer to a saucepan. Cook over medium heat and stir constantly. It will thicken within 2-5 minutes.
  2. Add the xanthan gum and continue stirring for another minute. It is needed to give the mixture a stretchy and cheesy consistency.
  3. Pour the cheese sauce into the cooked vegetable mixture and stir until evenly combined. Set it aside and let it cool down.

To Make the Crust:

  1. If you bought the puff pastry in a block form rather than an already rolled-out form, roll it out very thinly, about 1/10 inch.
  2. Take 5-inch quiche forms and cut circles of dough out by pressing them into the puff pastry sheet. Line your forms with the puff pastry and gently press it down. The edge does not have to be significantly high, since the filling is not runny, 1/2 inch is more than plenty.
  3. If  you don't have mini quiche forms, you can make one big quiche instead.

To Make the Quiche:

  1. Fill each quiche with about 1 heaped tablespoon of the cheesy vegetable mass and spread it evenly. Make sure to keep it thin, not more than twice the thickness of the puff pastry. Sprinkle the quiches with a dash of salt and pepper.
  2. Bake them in a preheated oven at 350°F for 20 minutes until the puff pastry turns golden brown. If you are making one big quiche, cook time will vary. Keep an eye on the puff pastry while it bakes.
  3. Serve immediately while still warm and sprinkle with some freshly chopped wild garlic, if desired.