Mustard & Leek Quiche | How to make Mustard & Leek Quiche

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By sapana behl
Created on 23rd May 2017
  • Mustard & Leek Quiche, How to make Mustard & Leek Quiche
Mustard & Leek Quicheby sapana behl
  • Mustard & Leek Quiche | How to make Mustard & Leek Quiche (1 likes)

  • 0 reviews
    Rate It!
  • By sapana behl
    Created on 23rd May 2017

About Mustard & Leek Quiche

A healthy and and a filling vegan version of the classic quiche made without eggs and with lots of vegetables.

Mustard & Leek Quiche is a delicious dish which is liked by people of all age groups. Mustard & Leek Quiche by sapana behl has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Mustard & Leek Quiche at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mustard & Leek Quiche takes 10 minutes for the preparation and 35 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mustard & Leek Quiche is a good option for you. The flavour of Mustard & Leek Quiche is tempting and you will enjoy each bite of this. Try this Mustard & Leek Quiche on weekends and impress your family and friends. You can comment and rate the Mustard & Leek Quiche recipe on the page below.

  • Prep Time10mins
  • Cook Time35mins
  • Serves8People
Mustard & Leek Quiche

Ingredients to make Mustard & Leek Quiche

  • 1 ready-made short crust pastry, thawed
  • 1 Onion, chopped
  • 3-4 garlic, chopped
  • 1 carrot, chopped
  • 1 cup leek, chopped
  • 1/4 cup scallions, chopped
  • 2 tablespoon dijon mustard paste [this is readily available in the supermarkets]
  • 1 cup baby spinach leaves
  • 2 tablespoon dill leaves, chopped
  • salt to taste pepper to taste
  • 1 tablespoon olive oil
  • 1 cup tofu, firm
  • 1/4 cup almond milk
  • 2 tablespoon rice powder

How to make Mustard & Leek Quiche

  1. Preheat oven to 400 °F. Unroll the pie crust and place it onto a floured work surface. Roll the short crust about the size of the tart pan.Prick the pie crust with a fork. leave it to rest in the fridge.
  2. Heat oil in a pan and add garlic and onions. Saute for a minute. Stir in carrots, leek, scallions, spinach leaves and cook for 3-4 minutes.
  3. Add in the dijon mustard, salt, pepper and dill leaves. Remove from heat and set aside. In a blender pulse tofu, with rice powder and milk.
  4. Add this tofu mixture into the prepared veggies. Mix until combined. Pour this into the prepared pie crust. Bake in preheated oven for about 25 to 30 minutes.
  5. Remove from oven. Slice and serve.

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