Fennel and leek quiche



I get a farm box delivered every week; its contents are always unknown and can pose some interesting food combinations. This week there were leeks and a beautiful bulb of fennel. Together? Why not? Here’s my fennel and leek quiche which absolutely delighted everyone who tasted it!

It’s quick and easy to make but you do need a food processor.


1 pie crust – I purchase mine already made, but you can find many excellent vegan pie crust recipes. Here’s one I recommend.

12 oz package medium-firm or firm, silken tofu

1/3 cup nutritional yeast

1 Tbsp cornstarch or tapioca powder

1 Tbsp tahini

1 Tbsp miso

½ tsp turmeric

2 tsp sea salt

1 tsp dijon mustard

1 Tbsp A-1 sauce

Freshly ground pepper to taste (I used about ¼ tsp)

1 bulb fennel, stalks and fronds removed, and the bulb cut into slices

2 leeks cleaned, cut in half and sliced with just a bit of the green included (about 1” of the green)


Preheat the oven to 350.

Put the tofu, nutritional yeast, salt, pepper, Dijon mustard, tapioca powder or cornstarch, tahini, miso, A1 sauce, turmeric, salt and pepper in a blender and blend until smooth. You should have a thick, smooth thin paste-like mix. You may need to add up to ½ cup water to get a smoother paste.

Sprinkle the sliced leeks and fennel crust. Pour the tofu batter over top evenly and smooth out.

Bake for 60 minutes. Allow the quiche to cool for about 10 minutes before slicing and serving.



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