Vegan Spinach Mushroom Quiche is the ultimate brunch dish. It's great for those nights when you want breakfast for dinner, too. Serve it on Easter Sunday, Mother's Day, or any day you're craving a savory breakfast dish.
Toast the sesame seeds a small pan over medium heat. This will take 5 to 10 minutes. Keep an eye on them, because they can burn quickly.
Add the olive oil and nondairy milk and continue to process until a dough forms.
Heat the oil in a large pan over medium-high heat. Add the leek and cook, stirring frequently, for about 5 to 10 minutes, until the pieces begin to brown.
While the vegetables are cooking, crumble the tofu into a food processor fitted with an s-blade. Add the lemon juice, water or stock, nutritional yeast, lemon juice, nutritional yeast, cornstarch, turmeric, and ½ teaspoon of salt. Process until the mixture is thick and looks like ricotta cheese. Pulse in the spinach until it's well incorporated.