Must-Have Vegan Sun Dried Tomato and Leek Quiche
By: Leah Rodrigues
Published: 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
Ingredients:



Crust:
1 cup whole-wheat pastry flour
1/4 cup pine nuts
1/4 cup whole almonds
1/4 teaspoon baking powder
1/4 cup unsweetened almond milk
2 Tbs. olive oil
1/4 teaspoon salt
 
Filling:
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 cup Panko breadcrumbs
1 teaspoon Italian seasonings
1/4 cup chopped reconstituted sun-dried tomatoes, drained
 
Directions:
 








Crust:


   
Preheat oven to 350F.


   
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.


   
Filling


   
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.

Crust:


     
Preheat oven to 350F.


     
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.


     
Filling


     
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.