Comforting, savory, and very shareable, this vegan quiche is the perfect thing to bring to a potluck or get together! It's made with airy silken tofu and non-dairy milk and then stuffed with leeks, smoky tempeh bacon, and spinach. Serve warm with fresh greens.
Tempeh Bacon and Leek Quiche [Vegan]
Ingredients You Need for Tempeh Bacon and Leek Quiche [Vegan]
For the Quiche Batter:
- 2 cups non-dairy milk
- 2 cups canned full-fat coconut milk
- 1 10-ounce package silken tofu
- 1/2-1 tablespoon salt, depending on your preference
- Pepper, to taste
For the Quiche Filling:
- 3 leeks, sliced and cut into strips
- 3-5 slices of tempeh bacon
- 2 cups spinach
- 4 garlic cloves, minced
- 2 tablespoons vegan butter
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 vegan pie or quiche shells, at room temperature
How to Prepare Tempeh Bacon and Leek Quiche [Vegan]
- Combine your non-dairy milk and coconut milk in a large saucepan and heat over medium until scalded. Remove from heat and let it cool a bit. Don’t worry if your non-dairy milk doesn’t really scald. Just heat it and remove it.
- Since this is a lot of batter among 2 crusts, you will want to split the ingredients in half and do two sets of batter processing in your food processor or blender. So take 2 cups of your non-dairy milk/coconut milk mix, half your block of silken tofu, 1 1/2 teaspoons of salt and pepper, and process in your food processor until your batter/tofu is creamy and frothy. Set this mix aside in a separate bowl, and repeat this for the other half of the ingredients. Keep your two bowls separate. You will want one of each for your two crusts. If you combine them then you might not get an even amount of tofu between the two and your quiche might not set. So keep them individual.
- Preheat your oven to 325°F.
- Heat your butter over medium heat in a large skillet. Add in your leeks and sauté until translucent, about 3 minutes.
- Remove your leeks from the heat and there should still be some butter leftover, but if not, then add in a little bit of butter or oil, and add in your fresh spinach leaves with a hint of salt and pepper, and sauté until wilted, about 2 minutes. Remove from heat.
- In the same skillet, sauté your tempeh bacon for about 2 minutes until browned.
- Line your quiche shells with the sautéed leeks until the bottom of the shells are covered. You’ll want the leftovers for the top layer of your quiche, so don’t worry about covering every inch of your crusts.
- Squeeze out any moisture of your spinach, so that it doesn’t saturate your quiche batter during baking. Line your quiche crust with the spinach.
- Crumble your tempeh bacon and add some crumbles into the bottom of your quiche shells.
- Now, pour your batter over the leeks, spinach, and tempeh bacon, until almost filled. One bowl per shell. You will have excess batter at the end, so be careful not to overfill at this point.
- Top your quiche with any remaining leeks, spinach, or tempeh bacon. Fill up your quiche shell a little bit more just to lightly cover those ingredients. If you’re prone to spills, you might consider putting your quiche onto a baking sheet and putting the sheet into the oven, and topping it off on there. It’s up to you.
- Bake for about 2 hours, but check it at 90 minutes or so to make sure the top isn’t browning too quickly. Your quiche should be browned and shouldn’t jiggle too much when it’s done. Let it cool.
- Refrigerate your quiche now, until fully chilled in order to let it set, ideally for 24 hours.
- When you’re ready to serve your quiche, preheat your oven to 375°F and heat the quiches for about 15 minutes or until warm throughout. You can cut pieces individually at this point and heat them up individually if it’s easier.
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