Vegan Mushroom Fennel + Leek Quiche

A bit late in posting, but better late then never. Although I consider quiche warm and hearty and perfect for the winter months, spring is foraging season for mushrooms in Washington State, so if you're picking mushrooms and need a new recipe to try, here is an earthly, dairy-free quiche for you and your family. 

Mushrooms are quit interesting and fascinating. Some are poisonous and some are known to have power to save the planet.

Save the planet? 

Yes, you read that right.  Washington native, Paul Stamets studies mushrooms and believes the mycelium, the root structure, has immense power to change human health and the planet's well-being. I dont know enough about the topic, but i find it fascinating that nature has provided us an organism that can boost immunity to clean up oil spills. 

The earth is a natural self-healing organism. The earth organically recycles and grows and produces everything we need in order to survive. It is up to our human consciousness and intellect to understand how to use (or know the power of) the grown organisms. If mushrooms can save the planet, just think of how amazing this earth can become. 

Vegan Mushroom Fennel + Leek Quiche 
Prep Time: 10 minutes
Cook Time: 30-35 minutes 
Pan: 9-inch round pie pan
​Makes: 8 slices

Ingredients:
1 premade vegan pie crust (or your favorite homemade recipe)
1 block of extra firm tofu (14 oz.), pressed
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Filling Ingredients:
1 tbsp olive oil
1 garlic clove, chopped
1/3 cup onion, chopped
1/2 heaping cup, leeks, chopped
1 cup fennel, chopped (white bulb part of mushroom)
2 cup criminology mushrooms, sliced
1.5 tbsp parsley, chopped
toppings - parsley, fennel leaves + mushrooms
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quiche base ingredients
2 tbsp + 1 tsp nutritional yeast
2 tbsp tahini
1 tbsp lemon juice 
1 tbsp non dairy milk
1 tsp dijon mustard
1 garlic clove for the tofu mixture
1 tsp salt
1/4 tsp tumeric
pinch of pepper 

Directions:
Begin pressing the tofu. Wrap the tofu in 3 paper towels or with a kitchen towel. Set it on a plate and then set a bowl or heavy object on top to press out the water. 

Preheat the oven to 350-degrees and mold the pie pan with the crust.

In a pan, cook the vegetables in olive oil until edible or when mushrooms shrink. Add the parsley during the last 2-3 minutes of cooking. Add a pinch of salt and pepper. Set aside when done.

Once the tofu is pressed, puree the tofu and the remaining ingredients noted in the third batch of ingredients. Once pureed, mix the blended tofu and the vegetables together. 

Pour into the pie crust and bake for 30-35 minutes. The quiche will solidify once cooled. Enjoy warm!

Let's Connect! Check out my other recipes!

Vegan Creamy Garlic Butter Asparagus Orzo

Vegan Asparagus Tomato Leek Quiche

Vegan Lemon Dill Pasta Salad

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