Vegan Leek and Onion Quiche

Ingredients:

• 1 ready-made vegan pie crust
• 2 tbsp olive oil
• 1 large leek, cleaned and finely chopped
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tofu, drained and crumbled
• 1/2 cup non-dairy milk
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add leeks, onions, garlic, thyme, salt, and black pepper. Sauté for 5-7 minutes or until vegetables are softened and lightly browned.
4. In a blender, combine tofu, non-dairy milk, nutritional yeast, and cornstarch. Blend until smooth and creamy.
5. Spread sautéed vegetables in the prepared pie crust and pour the tofu mixture on top.
6. Bake for 40-45 minutes or until the center is set. Let cool for at least 10 minutes before slicing and serving.

Verdict:

This vegan leek and onion quiche is a delicious and creamy alternative to the traditional quiche. The leeks and onions add a sweet and savory flavor while the tofu provides a silky smooth texture. Perfect for breakfast, brunch, or any time of the day!

Serving Suggestions:

• Serve with a side of salad or roasted vegetables.
• Top with extra nutritional yeast or vegan cheese.
• Pair with a glass of white wine for an elegant meal.