Caramelised Leek, Onion and Vegan

Caramelised Leek, Onion and Vegan "Cheese" Quiche

by The Cook and Him 1 Comment

Quiche is one of the great summer dishes, but for those following a vegan or gluten-free diet a good quiche is hard to come by. This is where our friends at The Cook and Him blog come in, with this delicious vegan, gluten free caramelised leek, red onion, and vegan "cheese" quiche with a crust made from Hodmedod's Fava Bean Flour.

You have to hand it to Sam, Phil, and Meg the Dog over at The Cook and Him food an recipe blog. They've created what many would think would be impossible; a vegan, gluten-free quiche that's delicious to boot. The fava bean flour pastry is  crips and tasty, while the thick and extravagantly creamy filling is packed with the sweetness of the caramelised onions and leeks.


Makes 6 Individual Quiches


For the pastry

For the filling

  • 1/2 cup (80g) Cashews
  • 1 Leek, sliced and rinsed in cold water to remove any dirt
  • 1 Red Onion
  • 3 Cloves of Garlic - peeled and crushed
  • 2 sprigs Fresh Rosemary - needles only, roughly chopped
  • Drizzle of Olive Oil
  • 1 cup (125g) Hodmedod's Yellow Pea Flour
  • 1/4 cup (2 tblsp) Nutritional Yeast
  • 500ml Unsweetened Almond Milk
  • 1tsp Ground Cumin
  • 1tsp Salt
  • A few grinds of Black Pepper
  • 100g soft vegan "cheese" - we used New Roots Vegan "Free the Goat" Ch**se


  1. Start by soaking the cashew nuts - put into a heatproof bowl and add 1 cup (250ml) boiling water. Set aside for at least an hour (you can also soak these overnight if you're super organised!)
  2. While they're soaking, make the pastry - put the flour, salt and dairy-free spread into a large bowl and rub the spread between your fingers, working it into and dispersing evenly through the flour (see note)
  3. Add 3 tablespoons of cold water and bring the mixture together to form a dough. If it's too dry add a splash more water a little at a time. You want to make it into a dough using a light touch - over-handling and over-mixing is what makes the finished pastry tough!
  4. Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes
  5. While that's resting put the washed leeks, onions, garlic and a drizzle of oil into a small frying pan and gently saute for 10-15 minutes, stirring frequently until golden. Set aside to cool
  6. After the pastry has rested for 30 minutes unwrap and roll out on a lightly floured surface - you want to roll it out fairly thinly
  7. Use a plate or something larger than your tins to cut out circles from the pastry. Lift the circles into your tin and carefully push with floured fingers tightly into the tin
  8. Put the tins on a tray (or two) and put in the freezer for half an hour
  9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  10. Take the tins out of the freezer and put into the oven for 10 minutes
  11. While they're cooking, finish the filling - put the soaked cashews and water into a blender along with the pea flour, nutritional yeast, almond milk, cumin, salt and pepper
  12. Whizz until completely smooth then stir into the pan with the leek mixture and mix well
  13. Remove the tart cases from the oven and evenly divide the mixture between them
  14. Add 3 small spoonfuls of goat's cheese to each tart then put back in the oven for a further 25 minutes until set and golden
  15. These are delicious both fresh from the oven and cold the next day (or two). They also freeze really well if you're batch making!

The Cook and Him
The Cook and Him


1 Response


June 06, 2019

I am not vegan so I used a conventional filling with broccoli and bacon and this was seriously one of the best quiche I have made (and I was known for a good quiche before I dropped gluten and nightshades). The pastry is so good and SO much nicer and better texture than that made with a ‘gluten free flour blend’ and no potato starch!

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