Potato Leek Quiche with Credo Queso
Hey guys – it’s Maddy, founder and creator of Credo. The holidays are all about family, friends, and food that comforts the soul. For those of us committed to a plant-based lifestyle, there’s no need to miss out on the nostalgic flavors we know and love. At Credo Foods, we believe in reimagining classics with a plant-based twist, and our vegan cheese makes it easy to elevate your holiday recipes.
Here is one of my favorite recipes for the holidays. I hope you love it as much as our family does!
Recipe
This savory quiche is perfect for brunch, a hearty appetizer, or even a main course. The creamy tofu-based filling is loaded with potatoes, leeks, and the signature cheesy flavor of Credo queso, all nestled in a flaky almond flour crust, but feel free to substitute the crust with a pre-made/store bought crust to make the process easier! Thank you to Connoisseurus Veg for the inspiration!
Instructions
Quiche Pie Crust Recipe
Ingredients:
- 1 1/2 cups fine almond flour (168 grams) (not almond meal)
- 1/2 cup spelt flour (70 grams) (or white rice flour for a gluten-free option)
- 1/2 cup tapioca flour (60 grams) (also called tapioca starch)
- 1/2 teaspoon fine sea salt
- 5 to 7 tablespoons water
Instructions:
- Mix the Dough:
- In a large bowl, whisk together almond flour, spelt flour, tapioca flour, and salt.
- Add 3 tablespoons of water and mix thoroughly. Gradually add 1 tablespoon of water at a time, mixing after each addition, until the dough is moist and holds together when squeezed.
- Roll Out the Dough:
- Place the dough on a large sheet of parchment paper and flatten it into a disc with your palm. If sticky, sprinkle lightly with almond flour.
- Roll the dough into a 12-inch circle using a rolling pin.
- Transfer to Pie Plate:
- Flip the dough (with parchment) over a 9-inch pie plate and carefully peel away the parchment. Gently press the dough into the edges without stretching. Patch any tears with excess dough.
- Prebake the Crust:
- Trim and decorate the edges as desired, then poke vent holes in the bottom with a fork. Prebake at 375°F for 10 minutes before filling.
Quiche Filling Recipe
Ingredients:
- 1 (14-ounce or 400-gram) package extra-firm tofu, drained
- 3 tablespoons nutritional yeast flakes
- 2 tablespoons soy sauce or tamari
- 1/4 teaspoon ground turmeric
- 1 tablespoon unflavored soy or almond milk (or more, as needed)
- 1 cup diced (1/2-inch) Russet potato (about 1 small potato)
- Salt and pepper to taste
- 1 medium leek, cleaned and chopped (white and pale green part only)
- 2 garlic cloves, minced
- ¾ cup of Credo Queso (Oat Milk Queso Blanco recommended)
- 1/4 teaspoon kala namak (black) salt
Instructions
- Prepare the Tofu Mixture
In a food processor fitted with an S-blade, combine the tofu, nutritional yeast, soy sauce or tamari, and turmeric. Blend until smooth, scraping down the sides as needed. Add a splash of plant milk if the mixture is too thick, but keep it minimal. Set aside.
- Cook the Potatoes and Leeks
Heat a large skillet over medium heat and coat the bottom with vegetable or mushroom broth. When hot, add the diced potatoes, sprinkle with salt and pepper, and cook for about 10 minutes, stirring occasionally, until they begin to soften. Add broth as needed to prevent sticking.
Stir in the chopped leeks and cook for an additional 5 minutes, until the leeks are soft and the potatoes are fork-tender. Add the minced garlic and cook for 1 minute, or until fragrant.
- Incorporate Credo Queso
Stir in ¾ cup of Credo queso, mixing until evenly combined.
- Combine and Season
Preheat your oven to 375°F (190°C). In a large bowl, mix the tofu mixture with the potato-leek filling until well combined. Taste and adjust seasoning with salt, cayenne pepper, and black salt (kala namak salt) for a slightly “eggy” flavor.
- Assemble the Quiche
Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the center is set and the crust is golden.
- Serve
Allow the quiche to cool for a few minutes before slicing. Serve warm or at room temperature.