Potato & Leek Quiche

by Jill Dalton

This Potato & Leek Quiche is a comforting dish that is great for breakfast, lunch, or dinner. Made with hearty potatoes and leeks cooked inside of a luscious cream sauce all nestled in a rich “buttery” crust.

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Potato & Leek Quiche

Print Recipe
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 44 voted )

Ingredients

Crust
1 1/2 cups (80g) rolled oats, ground into a flour
1/2 cup (60g) almond flour
2 tablespoons tahini
2 tablespoons flax meal
1 tablespoon white wine vinegar
1/4 cup (59ml) water

Filling
4 leeks (240g), cleaned and chopped
2 russet potatoes (400g) diced
1 cup (236ml) low sodium vegetable broth
1 small onion, diced

Sauce
7 ounces (198g) extra firm tofu
1 teaspoon white miso
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/4 cup (15g) nutritional yeast
1/4 cup (59ml) low sodium vegetable broth
pepper to taste

Instructions

  1. Preheat oven to 375°F (180°C).
  2. Stir crust ingredients together adding the water gradually until mixture sticks together. Form it into a ball. You might need to add a tablespoon or two more of water to get mixture to stick together.
  3. Roll ball out between 2 sheets of parchment paper with a rolling pin until large enough to place into a 9 inch pie plate.
  4. Press into the pie plate about 2/3 of the way up the sides and pinch a decorative edge into the top rim of the crust.
  5. Bake for 10 minutes.
  6. Add the filling ingredients to a pan and cover with lid. Cook on medium heat for about 10 minutes or until potatoes are almost soft.
  7. Add the sauce ingredients to a blender and blend until smooth.
  8. Mix the sauce and the potato and leek mixture together.
  9. Pour over the crust and smooth the top.
  10. Bake for 35 minutes.
  11. Keep leftovers in an airtight container in the fridge for up to a week.
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21 comments

Sheila T March 5, 2022 - 1:55 pm

Made this for lunch today…we really enjoyed it. Thanks for another winner Jill!

Reply
marciadid March 5, 2022 - 3:44 pm

Yum! It looks delicious. Could you make it without the crust, like a frittata?? (Just cause I’m lazy sometimes 😉)

Reply
Jill Dalton March 9, 2022 - 12:43 pm

yes

Reply
Anna T March 5, 2022 - 5:56 pm

I made this and it was absolutely delicious! I did have way too much filling, that I kept aside. Could you let me know roughly in cups how any potatoes you use and it cups how many leeks you use. Also, do you use only the white parts of the leeks or the whole leek? Thank you again for another fabulous recipe! I will make this again. I think it would be a good Thanksgiving recipe.

Reply
Jill Dalton March 9, 2022 - 12:43 pm

Hello Anna, You only use the white part of the leeks but I try to cut up a little farther into the green as long as it is still more tender, not like the top green part of the leek. In cups, leeks are a little less than 2 cups and for the potatoes, 1 1/2 cups

Reply
Brenda March 5, 2022 - 6:36 pm

Can the almond flour be subbed out? Tree nut allergy.

Reply
Jill Dalton March 9, 2022 - 12:38 pm

All of the substitutes I tried turned out barky. Someone had suggested tiger nut flour. Tiger nuts are not nuts, they are tubers like potatoes.

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Julie March 9, 2022 - 9:15 am

Just a heads up that, in the written recipe, you forgot to grind the oats into flour. I saw your video so know to do that but my cousin read the recipe so we had a little back and forth until I could set her straight. I look forward to making it!

Reply
Jill Dalton March 9, 2022 - 12:33 pm

Thank you for letting me know Julie, I got it fixed.

Reply
Melody March 9, 2022 - 3:42 pm

Hi Jill! I can’t get tofu where I live (Papua New Guinea). Do you have a suggestion for a substitution? This recipe looks delicious and I’d love to try it. 🙂

Reply
Jill Dalton March 11, 2022 - 2:31 pm

You can use cashews or almonds

Reply
Nicole March 12, 2022 - 2:51 pm

This was SO good! The filling was spot on with great taste and texture and the crust is AMAZING! I could honestly eat the crust by itself it is so full of flavor.

Reply
Saundra March 13, 2022 - 1:46 pm

Hi Jill,

Do you press the moisture out of the tofu before blending?

Reply
Jill Dalton March 14, 2022 - 4:38 pm

I don’t

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Julie March 22, 2022 - 9:40 pm

I was curious, could you prepare the pie and keep in fridge until you were ready to bake for example overnight? Or could you prepare the filling and refrigerate overnight?

Reply
Jill Dalton March 28, 2022 - 10:00 am

I think that preparing the filling the day before and refrigerating it would work. I wouldn’t add it to the crust until you are ready to cook though because I think it might make the crust soggy.

Reply
KAREN DAVIS April 2, 2022 - 8:36 am

Is there a substitute for the tahini in the crust recipe? We follow Dr Caldwell Esselstyn PRHD lifestyle and tahini is discouraged. I really want to try this recipe. Thank You Jill!

Reply
Jill Dalton April 3, 2022 - 11:28 am

You can leave it out and just add water in its place.

Reply
Alicia April 13, 2022 - 6:00 am

Hi Jill, after cooking the leeks and potatoes in the stock do you drain off the stock, or do you just add it all into the filling mixture? Really looking forward to trying out this recipe. Many thanks Alicia

Reply
Jill Dalton April 16, 2022 - 9:11 am

Drain off any remaining liquid =)

Reply
Jane July 17, 2022 - 1:38 pm

This is super-tasty: even my omnivore husband loved it! It really helped me to read through the comments: I adjusted the chopped leeks to 2 cups (about 1 large leek) and the potatoes to 1.5 cups. I kept everything else the same. It made the perfect amount of filling for the crust. The crust is OUTRAGEOUSLY good! Made a really satisfying meal served with salad and steamed veg – and we have some leftover for the freezer. Total winner!

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