Bethany's Vegan Kitchen

This is the latest installment in my mung bean adventure series. It started off with me making the base mixture, which can be use to make a scramble or an omelette. Then I created this meaty vegan steak fajita omelette, and finally these vegan breakfast egg bites. Now I’m sharing how I make this vegan leek, bacon and potato quiche. It combines tender leeks, meat-free bacon, diced potato and dairy free cheese in my mung bean egg mix. It’s baked in a shortcrust pastry case until fully cooked, and would make for a lovely lunch served along with a side salad

Serves; Eight Cook time; One hour

You’ll need;

1. 150g potato, diced
2. Two tablespoons of dairy-free butter
3. One leek, the white and light green parts thinly sliced
4. 120g meat-free bacon, diced
5. 320g ready-rolled shortcrust pastry
6. 360g mung bean egg mix, you can see how I make it here 
7. 50g dairy-free grated cheese
8. Salt and black pepper to taste

Method;

• Begin by dicing the potato into small cubes and boil them in a small pan of salted water until tender. The skins on the potatoes I use is usually quite nice so I don’t peel the skin personally. Also, take the shortcrust pastry out of the fridge, so it can slowly come to room temperature
• Next, while the potato is boiling, melt one tablespoon of dairy-free butter in a large frying pan over a medium heat. Once melted, add the thinly sliced leeks and fry for five minutes, stirring every now and then
• Dice the meat-free bacon and add it into the frying pan with the leek. Fry the bacon for five minutes, or until it’s beginning to go crispy at the edges
• Once the potatoes are cooked, drain away the water and then add them into the frying pan along with the leek and bacon. Stir them through and then season with a pinch of salt and black pepper. Set the frying pan aside to cool down
• Use the remaining one tablespoon of dairy-free butter to grease a 9 inch/23cm quiche dish with. Carefully unroll the pastry and then line the dish with it. Use a small sharp knife to trim away any excess pastry from the dish
• Line the pastry with baking paper and then place baking beads/dried beans on top of the baking paper
• Blind bake the pastry at 170°C/150°C fan assisted for 20 minutes
• While the pastry bakes, add the mung bean egg mix and grated dairy-free cheese into the frying pan and mix well to combine
• Once the pastry has baked, carefully remove the baking paper and baking beads/dried beans (be careful as they will be very hot). Pour the quiche mix into the pastry case and smooth over the top with a spatula
• Bake at 190°C/170°C fan assisted for 30-40 minutes until cooked. You’ll know when it’s fully cooked, as you’ll be able to stick a cocktail stick into the quiche and it will come out clean
• Leave the quiche to stand for 10 minutes before slicing and serving. You can eat this hot or cold, but I personally preferred it whilst it was still warm from the oven

I really enjoyed eating this with a fresh green side salad, it would also go well with coleslaw, potato salad, or eat it hot with chips and baked beans