Sun-Dried Tomato and Leek Quiche


Photo: Noelle Ferrada Kelly
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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.

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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!

Yield:

4 small tarts (6-inch tart pans)

Added:

Sunday, March 28, 2010 - 4:17pm

Creator:

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