Chorizo & Leek Quiche

Someone asked for a quiche recipe & I realized I have this one that I never published! It’s SO good, and is perfect for brunch, or really any meal of the day. Spicy chorizo & fragrant basil, leeks, onions, and garlic really bring this dish together.

First let’s talk pie crust! Here’s how to make both a sweet and savory version. Remember all spices are completely optional!

Flaky Vegan Pie Crust Recipe – For Sweet Pies 

-2 ½ cups all-purpose flour 

-2 Tablespoons sugar 

-1 teaspoon salt 

-¾ cup (161 grams) or 1 ½ sticks cold vegan butter, cut into ¼ inch cubes

-6 Tablespoons (81 grams) or ¾ stick cold vegan shortening, cut into ¼ inch cubes -½ cup cold water 

-3 Tablespoons cold vodka 

(or substitute the water and vodka with 9 to 10 Tablespoons total water) 

Flaky Vegan Pie Crust Recipe – For Savory Pies 

-½ cups all-purpose flour

-1 ¼ teaspoon salt  

-1 teaspoon shiitake mushroom powder (optional) 

-½ teaspoon onion powder 

-¼ teaspoon garlic powder 

-⅛ teaspoon ground pepper 

-¾ cup (161 grams) or 1 ½ sticks cold vegan butter, cut into ¼ inch cubes 

-6 Tablespoons (81 grams) or ¾ stick cold vegan shortening, cut into ¼ inch cubes -½ cup cold water 

-3 Tablespoons cold vodka 

(or substitute the water and vodka with 9 to 10 Tablespoons total water) 

Whisk the dry ingredients together and cut in the Vegan Butter 

In a large mixing bowl whisk together the flour and salt. If you’re using the pie crust for sweet pies, add the sugar. If you’re using the pie crust for savory fillings, add the shiitake mushroom powder, onion powder, garlic powder and ground pepper. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until the mixture resembles coarse sand. Take extra caution that you don’t over mix.

Carefully work the water into the dough 

Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half inside the bowl with a spatula. 

Chill the dough in the refrigerator 

Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator from 1 hour to 3 days. This dough can be kept in the freezer for up to 6 months for later use. This cold rest allows the dough to absorb the water, which will yield a softer, more elastic dough that is less likely to break and crumble.  If you’re working in extremely hot weather conditions, don’t be afraid to put things in the freezer for a few minutes while you’re working. The goal is to have a cool crust go into a hot oven so the crust pops from the pockets of fat and water. This is what makes a flaky crust.  

Roll out the vegan pie crust 

Cut two pieces of parchment paper to 12 inch by 12 inch size. Rolls of parchment paper for home use is 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the doug to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don’t worry if you have to patch the pie crust; this is normal. It’s easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won’t be too noticeable.  When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it with pieces of leftover dough when necessary. Using scissors, cut off the dough so that ½ inch of it extends beyond the pie plate. 

Tuck the pie crust in 

Now go around the perimeter and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. 

Place the top crust on, if using 

This assumes your filling is already in the bottom crust of a non-pre baked pie crust. Roll your other disc of pie dough as directed in Step 4. Using a pastry cutter or a pair of scissors, cut the top crust so it’s the same diameter as the outer diameter of the pie crust shell. Fill a small bowl with water and use a culinary brush or your finger to coat the outside top diameter of the pie crust shell. Now take your rolled out pie crust top and remove the parchment paper on the top. Carefully flip it over the top of the pie. Once it’s centered, remove the other piece of parchment paper and use scissors to cut the excess off of the pie crust top so it matches the pie crust bottom. Now go around the perimeter and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. 

To pre-bake or not to pre-bake-

Some pie recipes that don’t require the pie to be baked for very long will require it to be prebaked, also known as blind-baked. To do this, first preheat your oven to 425F (218C). Go around the perimeter of your pie crust and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. Place your pie crust in the refrigerator for 1 to 24 hours. 

This will allow the gluten to relax so it doesn’t pull together as much during baking. Poke the bottom of the crust with a fork about 8 to 10 times to create holes for steam to escape. Now line the pie crust with tin foil then place legumes or the pie weight of your choice inside of the crust. The tin foil keeps the walls of the pie crust from sliding down while under heat.  Place the pie on a cookie sheet that is on the oven’s lowest rack. The cookie sheet will draw extra heat to the pie crust’s bottom, allowing it to bake at the same rate as the upper parts of the crust. Bake it for 15 minutes, then remove the foil and pie weights. Rotate the pie 180 degrees and bake it for another 5 to 10 minutes until the crust is golden. 

This recipe makes one 9 inch Flaky Vegan Pie Crust shell with one crust top which is known as a double crust. You can also use this recipe to make two pie shells.

For the actual quiche part, here’s the ingredients you’ll need!

  • Pie Dough *see cooking tips 
  • 2 bottles of Just Egg 
  • 1 package Abbot’s Butcher Chorizo  
  • 1 small red onion 
  • 1 large leek
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic 
  • Salt / pepper to taste  
  • Sriracha for serving  

If you don’t want to use / can’t access Just Egg, you can use a chickpea flour batter! There’s plenty of recipes for that on the internet so use one of those in it’s place here 🙂

As far as baking the actual quiche, here’s how! Super easy I promise-

  1. Form your pie dough into a pie dish.  
  2. In a skillet over medium high heat, add your chorizo, diced onion, diced leek, minced garlic, salt / pepper & allow to cook until browned.  Set aside to cool slightly.  
  3. In a large mixing bowl, mix together your Just Egg & your chorizo/ basil / veggie mixture.  Pour it into the pie crust, wrap the edges of the pie crust with aluminum foil so that they don’t burn.   
  4. Place in a 425F preheated oven for about 20-25 minutes or until the just egg is set and cooked through, then remove the foil from the edges and cook for another 5-10 minutes until the edges of the crust are golden brown.   
  5. Remove from the oven and let set for 10 minutes, then slice & serve with sriracha.  

I like to top mine with sriracha for some heat, but that’s totally optional! Besides that, you’re done! I told y’all it was super easy. I really hope y’all enjoy this recipe, and remember it’s totally customizable as far as veggies / etc. go! Throw in whatever you want! If you make this, make sure to tag me #plvntfood or @plvntfood on instagram so I can see & share! And as always, I love y’all from the bottom of my cold little heart.

Chorizo & Leek Quiche

Ingredients

  • Pie Dough *see notes
  • 2 bottles of Just Egg
  • 1 package vegan Chorizo
  • 1 large leek
  • 1 red onion
  • 2 cloves garlic
  • 1/4 cup chopped fresh basil
  • Salt / pepper to taste
  • Sriracha for serving

Instructions

  1. Form your pie dough into a pie dish.
  2. In a skillet over medium high heat, add your chorizo, diced onion, diced leek, minced garlic, salt / pepper & allow to cook until browned. Set aside to cool slightly.

  3. In a large mixing bowl, mix together your Just Egg & your chorizo / basil / veggie mixture. Pour it into the pie crust, wrap the edges of the pie crust with aluminum foil so that they don't burn.

  4. Place in a 425F preheated oven for about 20-25 minutes or until the just egg is set and cooked through, then remove the foil from the edges and cook for another 5-10 minutes until the edges of the crust are golden brown.

  5. Remove from the oven and let set for 10 minutes, then slice & serve with sriracha.

Recipe Notes

How to make a pie crust:

Flaky Vegan Pie Crust Recipe – For Sweet Pies

  • -2 ½ cups all-purpose flour
  • -2 Tablespoons sugar
  • -1 tsp teaspoon salt
  • -¾ cup (161 grams) or 1 ½ sticks cold vegan butter, cut into ¼ inch cubes
  • -6 Tablespoons (81 grams) or ¾ stick cold vegan shortening, cut into ¼ inch cubes -½ cup cold water
  • -3 Tablespoons cold vodka
  • (or substitute the water and vodka with 9 to 10 Tablespoons total water)

Flaky Vegan Pie Crust Recipe – For Savory Pies

  • -½ cups all-purpose flour
  • -1 ¼ teaspoon salt 
  • -1 teaspoon shiitake mushroom powder (optional)
  • -½ teaspoon onion powder
  • -¼ teaspoon garlic powder
  • -⅛ teaspoon ground pepper
  • -¾ cup (161 grams) or 1 ½ sticks cold vegan butter, cut into ¼ inch cubes
  • -6 Tablespoons (81 grams) or ¾ stick cold vegan shortening, cut into ¼ inch cubes -½ cup cold water
  • -3 Tablespoons cold vodka
  • (or substitute the water and vodka with 9 to 10 Tablespoons total water)

 

  1. Whisk the dry ingredients together and cut in the Vegan Butter
  2. 2. In a large mixing bowl whisk together the flour and salt. If you’re using the pie crust for sweet pies, add the sugar. If you’re using the pie crust for savory fillings, add the shiitake mushroom powder, onion powder, garlic powder and ground pepper. Using a fork or pastry blender, cut the Vegan Butter and shortening into the flour until the mixture resembles coarse sand. Take extra caution that you don’t over mix.
  3. Carefully work the water into the dough
  4. Drizzle half of the chilled water and vodka over the mixture then gently toss using your fingers. Drizzle the other half in and toss again. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half inside the bowl with a spatula.
  5. Chill the dough in the refrigerator
  6. Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator from 1 hour to 3 days. This dough can be kept in the freezer for up to 6 months for later use. This cold rest allows the dough to absorb the water, which will yield a softer, more elastic dough that is less likely to break and crumble.  If you’re working in extremely hot weather conditions, don’t be afraid to put things in the freezer for a few minutes while you’re working. The goal is to have a cool crust go into a hot oven so the crust pops from the pockets of fat and water. This is what makes a flaky crust. 
  7. Roll out the vegan pie crust
  8. Cut two pieces of parchment paper to 12 inch by 12 inch size. Rolls of parchment paper for home use is 12 inches long so you can use the box as a ruler. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the doug to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don’t worry if you have to patch the pie crust; this is normal. It’s easily patched and repaired by lightly wetting each part to be joined with water then grafting on an extra piece of dough. Once it comes out of the oven, your repairs won’t be too noticeable.  When I work with pastry crusts I usually have a pastry brush and a glass of water on hand so I can easily wet the dough with the brush and patch it with pieces of leftover dough when necessary. Using scissors, cut off the dough so that ½ inch of it extends beyond the pie plate.
  9. Tuck the pie crust in
  10. Now go around the perimeter and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape.
  11. Place the top crust on, if using
  12. This assumes your filling is already in the bottom crust of a non-pre baked pie crust. Roll your other disc of pie dough as directed in Step 4. Using a pastry cutter or a pair of scissors, cut the top crust so it’s the same diameter as the outer diameter of the pie crust shell. Fill a small bowl with water and use a culinary brush or your finger to coat the outside top diameter of the pie crust shell. Now take your rolled out pie crust top and remove the parchment paper on the top. Carefully flip it over the top of the pie. Once it’s centered, remove the other piece of parchment paper and use scissors to cut the excess off of the pie crust top so it matches the pie crust bottom. Now go around the perimeter and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape.
  13. To pre-bake or not to pre-bake
  14. Some pie recipes that don’t require the pie to be baked for very long will require it to be prebaked, also known as blind-baked. To do this, first preheat your oven to 425F (218C). Go around the perimeter of your pie crust and tuck and fold the outer edge under the crust so that it’s uniform with the edge of the pie plate. Flute the dough with your fingers or press the edges down with the end of a fork to shape. Place your pie crust in the refrigerator for 1 to 24 hours.
  15. This will allow the gluten to relax so it doesn’t pull together as much during baking. Poke the bottom of the crust with a fork about 8 to 10 times to create holes for steam to escape. Now line the pie crust with tin foil then place legumes or the pie weight of your choice inside of the crust. The tin foil keeps the walls of the pie crust from sliding down while under heat.  Place the pie on a cookie sheet that is on the oven’s lowest rack. The cookie sheet will draw extra heat to the pie crust’s bottom, allowing it to bake at the same rate as the upper parts of the crust. Bake it for 15 minutes, then remove the foil and pie weights. Rotate the pie 180 degrees and bake it for another 5 to 10 minutes until the crust is golden.
  16. This recipe makes one 9 inch Flaky Vegan Pie Crust shell with one crust top which is known as a double crust. You can also use this recipe to make two pie shells.

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