Mushroom, Leek, & White Bean Breakfast Pie (Soy-Free Vegan Quiche)

I’m posting this recipe at the request of my dear friend, Jeanna. She’s eatten this twice now and liked it so much, she wanted the recipe. Even her meat-loving husband enjoyed it!

I’m pretty sure I got this recipe out of Isa Moskowitz’s Vegan Brunch. I scribbled it down on a piece of paper that’s been hanging on my fridge for a couple of years and it’s my go-to brunch recipe, although we’ve had it for dinner plenty of times.

I used to call this a “soy free vegan quiche” because what else do you call a savory pie eaten for breakfast? However, I found using the word “quiche” throws people off. This isn’t light or fluffy, and of course it doesn’t have eggs. It’s rich, creamy, and filling. If you like savory breakfasts, this will hit the spot. The flavors are awesome and leftovers are great the next day for lunch.

There are no pics for this one, unfortunately. I’ve tried to make this pie “pretty” enough to photograph, but the truth is that it’s just a dark brown color that isn’t very photogenic. It’s still fabulous though! 🙂

Filling Ingredients:
1 lb cremini mushrooms (you can also use baby bellas)
2 Tablespoons olive oil
3 cups thinly sliced leaks (white and light green parts only)
3 garlic cloves, chopped
1 heaping Tablespoon fresh time, chopped (I don’t recommend dried for this)
1/4 teaspoon black pepper
1 cup walnuts
15 oz can white beans, drained and rinsed
1-2 Tablespoons water
2 tablespoons cornstarch
3/4 teaspoon salt

Crust Ingredients:
1 1/2 cups all-purpose, unbleached flour
pinch salt
1/4 cup chilled vegan butter (I highly recommend Earth Balance)
6 Tablespoons cold water

1. Preheat the oven to 350.
2. Start the crust first – put the flour and salt into a food processor and pulse to mix. Then cut in the butter (either pinch small pieces off with your figners and drop them in or slice the butter and cut into small cubes and drop those in). Now pulse again until the mixture resembles corn meal. Next, add the cold water and run the food processor until a dough ball forms. Roll out onto a lightly floured countertop with a rolling pin (or a wine bottle- whatever you have) and then press into a lightly-greased 9″ pie plate. Press the dough up the sides and then prick all over with a fork. Pre-bake for 10 minutes.
3. Meanhwhile, thinly slice 4 of the mushrooms and set aside. You’ll use these to decorate the top of the pie.
4. Roughly chop the rest of the mushrooms.
5. Saute the leeks in a medium-sized skillet over medium heat in the olive oil for 3 minutes.
6. Add the roughly chopped mushrooms and saute for another 7 minutes.
7. Add the garlic, thyme, and pepper and saute for 1 more minute. Remove from heat and set aside.
8. Pulse the walnuts in a food processor until fine crumbs form.
9. Add the beans and 1 tablespoon of water to the walnut mixture and blend until creamy.
10. Add the cornstarch and salt to the bean/walnut mixture (still in the food processor) and blend until the cornstarch isn’t visible anymore. You may have to stop and scrape down the sides once.
11. Add the leak/mushroom mixture into the food processor with the walnut/bean mixture. Go head and carefully fold everything together with a spoon. You’re going to be pulsing the mixture up, but not completely blending it, so it’s important to incorporate everything beforehand.
12. Pulse the food processor a few times, stopping to scrape down the sides as needed, until the leeks and mushrooms are chopped into small bits, but still visible.
13. Spoon the mixture into the pre-baked pie crust, pressing with your spatula, and smooth out the top. Decorate the top with the sliced mushrooms you set aside in step 3. I like to put one slice in the middle and then circle outward from there, clockwise, but you can make whatever pattern you like.
14. Bake 40 minutes
15. Let stand/cool 30 minutes

I know this sounds like a lot of work, but I think it’s totally worth it. I also think it’s worth the few extra minutes to make your own crust. Once I made this a couple of times, it got faster, but I’m used to making things from scratch, so it wasn’t a big deal to me. I hope you take the time to make it because it’s really great at anytime of day or night, cold or warm.

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