Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Potato Leek Quiche [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Presenting, the perfect breakfast! This potato leek quiche is egg-free, gluten-free, grain-free, and oil-free! The filling is made by combining shredded potatoes, carrots, and leeks and then covering it with a creamy, cheesy sauce made from chickpea flour before baking in the oven. Light and fluffy, it's great for that Sunday morning breakfast or for special occasions.

Potato Leek Quiche [Vegan, Grain-Free]




For the Quiche:

  • 5 cups leek, chopped
  • 3 tablespoons garlic flakes
  • 3 carrots, shredded with Julienne peeler or cut into shreds
  • 3 potatoes, cut into shreds
  • 2 teaspoons broth powder
  • 2 tablespoons dried celery stalks
  • Black pepper

For the Sauce:

  • 5 tablespoons chickpea flour
  • 1 1/2 cups water
  • 7 tablespoons nutritional yeast
  • 1/2 teaspoon smoked paprika
  • Himalayan salt to taste


To Make the Filling:

  1. Throw all ingredients onto a pan (ideally one you can use in the oven as well) with a bit of water (add half first and if necessary to prevent sticking, add the other half). The mixture needs to be nicely moist, but not dripping wet. Heat it for about 5 minutes, stirring occasionally.

To Make the Sauce:

  1. Mix all ingredients well in a small bowl. Add water gradually to prevent clumps.
  2. If you didn’t use a pan that you can also use in the oven, line a cake tin with parchment paper and pour the filling into the tin. Stir the sauce once more and pour it over the filling. Top the pie with tomato slices.
  3. Bake in 375°F oven for 40-45 minutes until the pie is set.
  4. Let cool for 15-20 minutes before slicing.





Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet,where related articles and whole food plant-based recipes are published weekly.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

15-Minute Banana Caramel Fudge Tart [Vegan, Gluten-Free]

15 Minute Banana Caramel Fudge Tart 1

Cheeseburger Mac and Cheese [Vegan]

Cheeseburger Mac and Cheese

Rustic Berry Paraguayo Galette With Rhubarb [Vegan]

Paraguayo Galette with Rhubarb and Berry

Ethiopian Pumpkin Stew [Vegan]

Ethiopian Pumpkin Stew

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Potato Leek Quiche [Vegan, Grain-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×