Vegan Leek Curry Soy Quiche by @le.renard.et.les.raisins

1h5

6 servings

🥐

230 g

Puff Pastry

🥬

300 g

Leek

🍛

15 ml

Curry Powder

🫘

60 g

Soy Protein Pieces

🍷

250 ml

Vegan White Wine

🥛

200 ml

Soy Cream

🥛

150 ml

Soy Milk

🍲

11 g

Vegetable Stock Cube

🌾

10 g

Flour

🌽

10 g

Cornstarch

🧂

1 g

Salt

⚫

0.5 g

Pepper

🫗

15 ml

Cooking Oil

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C (350°F).

  2. Step 2/13

    Trim, thinly slice, and thoroughly wash the leek.

    🥬leek
    🔪knife
    🪵cutting board

  3. Step 3/13

    Unroll the vegan puff pastry into the tart pan. Prick the base repeatedly with the fork.

    vegan puff pastry
    🍰tart pan
    🍴fork

  4. Step 4/13

    Bake the pastry shell for 15 minutes. Remove it while keeping the oven on.

    vegan puff pastry
    🍰tart pan

  5. Step 5/13

    Heat the cooking oil in the frying pan over medium heat. Add the leek, curry powder, salt, and black pepper.

    🫗cooking oil
    🥬leek
    🍛curry powder
    🧂salt
    ⚫black pepper
    🍳frying pan with lid
    🥄spatula

  6. Step 6/13

    Stir the leek mixture and cover the pan. Cook for 5 minutes over medium heat.

    🥬leek
    🍳frying pan with lid
    🥄spatula

  7. Step 7/13

    Add the textured soy protein and stir to coat it. Cover and cook for another 5 minutes.

    🫘textured soy protein
    🍳frying pan with lid
    🥄spatula

  8. Step 8/13

    Increase the heat to high and pour in the vegan white wine. Stir the filling.

    🍷vegan white wine
    🍳frying pan with lid
    🥄spatula

  9. Step 9/13

    Cover the pan and simmer until the leek and soy protein are very tender, about 5 to 8 minutes.

    🥬leek
    🫘textured soy protein
    🍳frying pan with lid

  10. Step 10/13

    Whisk the soy cooking cream, unsweetened soy milk, wheat flour, cornstarch, and crumbled vegetable stock cube until smooth.

    🥛soy cooking cream
    🥛unsweetened soy milk
    🌾wheat flour
    🌽cornstarch
    🍲vegetable stock cube
    🥣mixing bowl
    🥄whisk

  11. Step 11/13

    Flatten any puffed areas of the baked pastry with the back of the fork. Spread the leek and soy protein filling over the pastry.

    vegan puff pastry
    🥬leek
    🫘textured soy protein
    🍰tart pan
    🍴fork
    🥄spatula

  12. Step 12/13

    Pour the soy cream mixture evenly over the filling. Bake for 30 minutes until golden and set.

    🥛soy cooking cream
    🥛unsweetened soy milk
    🌾wheat flour
    🌽cornstarch
    🍲vegetable stock cube
    🍰tart pan

  13. Step 13/13

    Rest the quiche for 5 minutes before slicing. Serve warm or at room temperature.

    🔪knife

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Beverages, Seasonings, Thickeners, Fats and Oils

Ingredients

Puff pastry, Leek, Curry powder, Soy protein pieces, Vegan white wine, Soy cream, Soy milk, Vegetable stock cube, Flour, Cornstarch, Salt, Pepper, Cooking oil

Allergens

Sulfites, Celery, Gluten

Dietetics

Dietary regimen

Vegetarian, Egg-free, Meat-free

Calories

425 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 39g, Fat: 23g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 88mg, Iron: 4.2mg, Potassium: 490mg, Sodium: 480mg

Vitamins

Vitamin A: 145µg, Vitamin C: 7mg, Vitamin K: 28µg, Folate: 75µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

tart pan, fork, knife, cutting board, frying pan with lid, whisk, mixing bowl, spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Savory Tart

Occasions

Lunch, Dinner, Picnic, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Creamy, Tender, Crisp

Flavors

Savory, Mildly spicy, Earthy, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Freeze individual slices airtight,Thaw overnight in the refrigerator before reheating)