Sun-Dried Tomato and Leek Quiche
By: Noelle Ferrada Kelly
Published: Sunday, March 28, 2010 - 4:17pm

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

Preparation

1 Crust 2 Preheat oven to 350F. 3 Coat four 5-inch tart pans with cooking spray. 4 Pulse flour, pine nuts,almonds,baking powder 5 In food processor until finely ground. 6 Whisk together almond milk, oil and salt in bowl. 7 Stir in flour mixture. Press into pan. 8 Bake 5 minutes, then cool. 9 Filling 10 Heat 1 Tbs. oil in skillet over medium heat. 11 Add leeks, and saute' 8 minutes, or until softened. Set aside. 12 Bring large saucepan of water to a boil. 13 Add tofu, and simmer 5 minutes. 14 Drain and pat dry. 15 Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl. 16 Add tofu and blend with an immersion blender. 17 Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks. 18 Spoon filling into crust. 19 Bake 40 minutes, or until crust is browned. 20 Cool 5 minutes, then unmold.

About


This was a brand new recipe for me this past week that turned out to be so delicious and suprisingly better than I imagined. Ever since I decided to omit cheese and eggs from my daily meals, I have been looking for great substitutes. Unfortunately, I have not been able to find a decent vegan cheese, so I decided to take a rest from trying new products. On the other hand,eggs have been easier to forget. Ever since I discovered tofu scramble I decided that tofu was a delicious substitute.
On my next culinary adventure I decided to try a quiche. I always enjoyed quiche for a lunch or a brunch, but I chose to make this recipe for dinner with a nice green salad. When I read the recipe I was skeptical of the ingredients, but I decided to go with my cooking instincts.
What was the result? The quiche was a fantastic success and even Ryan liked it. The original recipe calls for it to be make as a 9 inch tart but I decided to make personal quiches. I had to play with the ingredients because I did not have all the items but it came out just as delicious. I did have leftover filling, but I used this as patties and placed on a green salad the next day.YUM!
Since I have been getting some requests for step by step methods, I was able to capture this recipe in steps. Enjoy!