Vegan Potato, Leek, and Celeriac Quiche

Vegan Potato, Leek, and Celeriac Quiche

When I make something delicious enough to go on this blog, I usually write the recipe and snap a photo, and email it to myself...then I promptly forget all about it.  This weekend I tried to clear out some of my 'archives', so the recipes coming along may or may not make sense seasonally.

I made this quiche back in January, and shared it with a French friend of mine who was astonished at how rich and creamy it was!  You can easily substitute the celeriac with any other seasonally appropriate vegetable - asparagus would be especially nice.

Vegan Potato, Leek, and Celeriac Quiche

Total time: 1 hour

Serves: 6-8 as a main course with a salad

Ingredients:

 1 1/4 cup (200g) dried raw cashews

1 1/4 cup (300 ml) almond milk

1/2 tsp apple cider vinegar

2 tsp balsamic vinegar

3/4 cup (200ml) water

1 cup (250 ml) soy cream

6 tbsp olive oil

6 tbsp light brown flour

salt and pepper to taste

1 cup (90g) nutritional yeast

2 tsp boullion powder

2 tsp wholegrain mustard

4 tbsp chickpea flour

1 small leek

1 large potato (400g)

1/2 small celeriac (250g), sliced thinly

Oil and salt for sauteeing

1 pie crust

Preheat oven to 180C/375F.  

Boil the cashews in plenty of water for 20 minutes.

Place pie crust in pie dish and prick with a fork in several places, then pre-bake for 10 minutes (weigh it down if necessary).

Meanwhile, cut the potato into large chunks and parboil for 7 minutes in salted water.  Drain, rinse in cool water, then slice thinly.

Sautee the leek and celeriac in olive oil until golden brown - add a pinch of salt while doing this, to draw out the liquid.  Set aside.

In a saucepan, heat the 6 tbsp olive oil and add the flour, stirring constantly until it is lightly browned (about 1 minute).  Then, pour in the almond milk, still stirring constantly until a thick roux forms.  Don't worry about any lumps, as this will be blended in the next step.

When the cashews are done, rinse and drain, then add to a blender with the roux, water, soy cream, vinegars, nutritional yeast, boullion powder, mustard, and chickpea flour.  Blend until creamy and smooth, adding more water if necessary.  Salt and pepper to taste.

Pour 1/3 of this 'custard' mix into the pie crust, then add a layer of potatoes, leek and celeriac, top with another 1/3 of the custard, then a final layer of vegetables and the remaining custard on top.  Spray with olive oil and bake for 35 - 40 minutes or until the top is golden brown and the center only jiggles slightly when the pie dish is shaken.