Mustard and Leek Quiche

Mustard and Leek Quiche filled with creamy tofu and seasonings make it a filling and delicious treat to serve as a meal or snack. Quiche is a traditional French savoury open faced pastry stuffed with eggs and vegetables. Apart from being popular in French cuisine, it is usually served in most countries as a party food.

As we are still having Easter break so this weekend we a group of Indians went to a beach for a picnic. The idea was to have picnic o beach and everyone would bring some snacks or party food to share. That’s how I made my letter M dish early in the morning for the picnic.

When I sliced the quiche it was still hot and that’s why I couldn’t take out a nice slice for the clicks. Along with quiche, I made Anzac cookies and aloo kurkure as a finger food snack. It was a fun filled day ad we all had a great time at the beach. However as expected the day wasn’t sunny and it was really cold but still, we enjoyed eatiNg, chatting and spending time together.

Blogging Marathon#75 Week 2/Day 13
Sub Theme– Savory Bakes
Dish– Mustard Quiche
Country– French
Source– Delicious Magazine

Mustard Quiche
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Super filling and very delicious quiche with lots of vegetables and mustard.

Course: Lunch, Main Course
Cuisine: French, Fusion
Servings: 8 People
Author: Sapana Behl
  • 1 ready-made short crust pastry thawed
For filling
  • 1 onion chopped
  • 3-4 garlic chopped
  • 1 carrot chopped
  • 1 cup leek chopped
  • 1/4 cup scallions chopped
  • 1 cup baby spinach leaves
  • 2 tablespoon dijon mustard
  • 2 tablespoon dill leaves chopped
  • salt to taste
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 cup tofu firm
  • 1/4 cup soy milk
  • 2 tablespoon rice powder
  1. Preheat oven to 400 °F. Unroll the pie crust and place it onto a floured work surface.
  2. Roll the short crust about the size of the tart pan.Prick the pie crust with a fork.
  3. Heat oil in a pan and add garlic and onions. Saute for a minute.
  4. Stir in carrots, leek, scallions, spinach leaves and cook for 3-4 minutes.
  5. Add in dijon mustard, salt, pepper and dill leaves. Remove from heat and set aside.
  6. In a blender pulse tofu, with rice powder and milk.
  7. Add this tofu mixture into the prepared veggies. Mix until combined.
  8. Pour this into the prepared pie crust. Bake in preheated oven for about 25 to 30 minutes.
  9. Remove from oven. Slice and serve.
Recipe Notes

You may use a variety of vegetables in the quiche.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#

Best regards,

Sapana Behl

9 comments on “Mustard and Leek Quiche”

  1. Quiche is my favourite and this mustard leek quiche tempts me a lot. Hope you had a great time with your friends.

  2. I have yet to try my hands on quiche , your version is motivating me , tell me can I substitute paneer with tofu ?

  3. The tofu filled quiche is a treat for sure.

  4. Namratha says:

    That's a lovely Quiche! Delicious savory filling.. yum!

  5. Sowmya :) says:

    This quiche looks so good….drooling the filling…will try asap

  6. I have never made quiche. Looking at your tempting quiche, I think I'm going to make it soon 🙂

  7. Srivalli says:

    Ah a savory amidst all the sweet ones..very nice pick Sapana, will come back to try this sometime..

  8. I posted quiche too but under Q… love savory quiche and with leeks I bet it would tasted heavenly.

  9. Pavani N says:

    Wow, your quiche looks amazing Sapana. Love the addition of dijon in there — sounds so flavorful.

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