Mushroom Leek Tart

Kosher Intelligence September 3, 2026

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This healthy Mushroom Leek Tart is a light, dairy-free take on a classic quiche. I was having a guest who is allergic to garlic, and I didn’t want to compromise on flavor. A private chef once explained to me how he cooks for people with allergies and how he finds ways to add flavor without garlic, so essential to most recipes in this category.

Made with tender leeks, savory mushrooms, fresh herbs, and a simple egg custard, it’s flavorful without garlic, cheese, or heavy cream. The recipe is low in oil and salt but still packed with umami thanks to soy sauce, lemon zest, and thyme. Perfect for brunch, Shabbat, or holiday meals, this easy mushroom tart can be baked in a whole-grain crust or made crustless for a lighter option. It’s also a great way to highlight leeks as one of the simanim for a Rosh Hashanah meal.

Naturally vegetarian, non-dairy, and meal-prep friendly, it’s a versatile dish that suits many occasions.

Generated by Leah Gottheim

15

1h 6

Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Soy

Cook Mode Keep your screen awake while you cook

Ingredients

Mushroom Leek Tart

1 prepared whole-wheat or spelt crust (optional) OR greased baking dish (spray oil or parchment)
2 large leeks white and light green parts only, cleaned well and thinly sliced OR Beleaves Frozen Leeks
12 ounces (about 4 cups) mushrooms (cremini, shiitake, or a mix for depth), sliced
1 tablespoon olive oil OR 2–3 tablespoons vegetable broth (to sauté)
4 large eggs
3/4 cup unsweetened oat milk or soy milk (both bake sturdily)
1/4 cup blended silken tofu or cashew cream (optional, adds richness without dairy)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon dried tarragon or dill
1/2 teaspoon ground black pepper
pinch of nutmeg
2 teaspoons soy sauce or tamari (low-sodium if preferred) – for umami
zest of 1/2 lemon

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Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat olive oil or broth in skillet over medium heat.
Add leeks. Sauté five to six minutes until soft and lightly golden.
Add mushrooms, cook until they release and reabsorb their liquid, about eight minutes.
Stir in thyme, tarragon/dill, pepper, nutmeg, soy sauce, and lemon zest. Remove from heat.

In a bowl, whisk eggs, oat/soy milk, and optional tofu/cashew cream until smooth.

If using crust, prebake five minutes.
Spread leek-mushroom mixture evenly in crust or dish.
Pour custard over top.
Bake 30–35 minutes, until set and lightly browned on top.
Cool slightly before slicing.

Notes:
This recipe image was generated using AI.

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Mushroom Leek Tart

Kosher Intelligence

Kosher Intelligence

Recipe Description:

This healthy Mushroom Leek Tart is a light, dairy-free take on a classic quiche. I was having a guest who is allergic to garlic, and I didn’t want to compromise on flavor. A private chef once explained to me how he cooks for people with allergies and how he finds ways to add flavor without garlic, so essential to most recipes in this category.

Made with tender leeks, savory mushrooms, fresh herbs, and a simple egg custard, it’s flavorful without garlic, cheese, or heavy cream. The recipe is low in oil and salt but still packed with umami thanks to soy sauce, lemon zest, and thyme. Perfect for brunch, Shabbat, or holiday meals, this easy mushroom tart can be baked in a whole-grain crust or made crustless for a lighter option. It’s also a great way to highlight leeks as one of the simanim for a Rosh Hashanah meal.

Naturally vegetarian, non-dairy, and meal-prep friendly, it’s a versatile dish that suits many occasions.

Generated by Leah Gottheim

Ingredients

Mushroom Leek Tart

1 prepared whole-wheat or spelt crust (optional) OR greased baking dish (spray oil or parchment)
2 large leeks white and light green parts only, cleaned well and thinly sliced OR Beleaves Frozen Leeks
12 ounces (about 4 cups) mushrooms (cremini, shiitake, or a mix for depth), sliced
1 tablespoon olive oil OR 2–3 tablespoons vegetable broth (to sauté)
4 large eggs
3/4 cup unsweetened oat milk or soy milk (both bake sturdily)
1/4 cup blended silken tofu or cashew cream (optional, adds richness without dairy)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon dried tarragon or dill
1/2 teaspoon ground black pepper
pinch of nutmeg
2 teaspoons soy sauce or tamari (low-sodium if preferred) – for umami
zest of 1/2 lemon

Directions

Step 1 - Cook Vegetables

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat olive oil or broth in skillet over medium heat.
Add leeks. Sauté five to six minutes until soft and lightly golden.
Add mushrooms, cook until they release and reabsorb their liquid, about eight minutes.
Stir in thyme, tarragon/dill, pepper, nutmeg, soy sauce, and lemon zest. Remove from heat.

Step 2 - Whisk Custard

In a bowl, whisk eggs, oat/soy milk, and optional tofu/cashew cream until smooth.

Step 3 - Assemble

If using crust, prebake five minutes.
Spread leek-mushroom mixture evenly in crust or dish.
Pour custard over top.
Bake 30–35 minutes, until set and lightly browned on top.
Cool slightly before slicing.