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 teaspoon baking powder
1/4 cup unsweetened almond milk
1/4 teaspoon salt
Filling:
4 Tbs. olive oil, divided
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.
Filling
Add leeks, and saute' 8 minutes, or until softened. Set aside.
Add tofu, and simmer 5 minutes.
Drain and pat dry.
Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
Spoon filling into crust.
Cool 5 minutes, then unmold.
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