Must-Have Vegan Sun Dried Tomato and Leek Quiche

January 29, 2012

This sun dried tomato and leek quiche is a must-have recipe in your repertoire.  It is the kind of dish that can be served for any meal at any time of the day; eat it for breakfast or bring it for a simple lunch.  For a dinner option, serve this tasty quiche with a light green salad.  Sun dried tomato and leek quiche is a delicious dish that will satisfy vegans and non-vegans alike.

Sun Dried Tomato and Leek Tart


1/4 cup pine nuts
1/4 teaspoon baking powder
1/4 teaspoon salt
4 Tbs. olive oil, divided
1 large leek, white and light green parts chopped (about 2 cups)
12 ounces extra-firm tofu, drained and cut into 1.5-inch cubes
2 tablespoons fresh lemon juice
2 teaspoons miso paste
1 clove garlic, minced
3/4 teaspoon salt
1/4 cup chopped reconstituted sun-dried tomatoes, drained
Coat four 5-inch tart pans with cooking spray.
Pulse flour, pine nuts,almonds,baking powder
In food processor until finely ground.
Whisk together almond milk, oil and salt in bowl.
Stir in flour mixture. Press into pan.
Bake 5 minutes, then cool.
Heat 1 Tbs. oil in skillet over medium heat.
Add leeks, and saute' 8 minutes, or until softened. Set aside.
Bring large saucepan of water to a boil.
Add tofu, and simmer 5 minutes.
Drain and pat dry.
Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
Add tofu and blend with an immersion blender.
Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
Spoon filling into crust.
Bake 40 minutes, or until crust is browned.
Cool 5 minutes, then unmold.

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