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Vegan Leek & Smoked Tofu Quiche

As promised, our dear retreat chefs have shared their secret recipe! Normally Elena and Mat are spontaneous and creative souls who constantly change their recipes and rarely ever make the same thing twice! But they were sweet enough to write down this delicious vegan quiche recipe for you since it's been an absolute success in our last yoga retreat! Thank you so much Portela da Ginja for sharing this with so much love, make sure to check their IG here for more mouth watering food inspiration!



180g white flour

180g whole wheat flour

5g salt

200g cold margarine, cut into cubes

2g baking powder


600g leeks (weight is after cutting)

180g smoked tofu


500ml vegan cream

100ml water

40g starch

Your favourite herbs and spices

Salt & Pepper

Tart Tin (or any round baking dish) of 28cm diameter

Note: I use organic wheat flour but you can use Spelt Flour, as well.


Preheat the oven to 180 C.

Mix all the ingredients for the Quiche crust until you can form a dough ball. Let rest for 15-20minutes. In the meantime you can clean and cut your leek into 1-2cm rings and Smoked Tofu into 1cm cubes.

Dust your work surface with flour, roll out your dough and transfer to a lightly greased baking dish. You can do it in 2 steps if that easier for you. First the bottom part, then the sides.

Gently pierce through the dough at the bottom of the dish a few times with a fork and pre-bake the crust for 10 minutes.

While you wait, you can work on the filling. Heat up a pan. Once hot, add some oil, the Smoked Tofu and Leek and fry for about 5minutes, stirring occasionally. Set aside.

Mix starch with water, add it to your cream with your favourite herbs and spices and a good amount of Salt and Pepper.

Once the crust is pre-baked, add your filling. I usually do that in 2 steps. First a layer of Leek, then cream, again a layer of leek until the tin is full and the rest of the cream.

Bake again for 45minutes.

Let it cool down for a few minutes before removing it from the tin.


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