Savory Leek Quiche

Name: Savory Leek Quiche
Ingredients: 1 cup whole-wheat pastry flour; 1/2 cup pine nuts; 1/4 tsp. baking powder; 1/4 cup plain soymilk; 2 Tbs. olive oil; 1/4 tsp. salt; 4 Tbs. olive oil, divided; 2 medium leeks, white and light green parts chopped (about 3 cups); 1 lb. firm or extra-firm tofu, drained and cut into 1 1/2-inch cubes; 2 Tbs. fresh lemon juice; 2 tsp. miso paste; 1 clove garlic, minced (about 1 tsp.); 3/4 tsp. salt; 1 cup whole-wheat breadcrumbs; 1/4 cup chopped fresh basil; 1/4 cup chopped marinated sun-dried tomatoes, drained

16 ingredients

20 steps

Ingredients

1 cup whole-wheat pastry flour
1/2 cup pine nuts
1/4 tsp. baking powder
1/4 cup plain soymilk
2 Tbs. olive oil
1/4 tsp. salt
4 Tbs. olive oil, divided
2 medium leeks, white and light green parts chopped (about 3 cups)
1 lb. firm or extra-firm tofu, drained and cut into 1 1/2-inch cubes
2 Tbs. fresh lemon juice
2 tsp. miso paste
1 clove garlic, minced (about 1 tsp.)
3/4 tsp. salt
1 cup whole-wheat breadcrumbs
1/4 cup chopped fresh basil
1/4 cup chopped marinated sun-dried tomatoes, drained

Directions

1

To make Crust: Preheat oven to 350F.
2

Coat 9-inch springform pan with cooking spray.
3

Pulse flour, pine nuts and baking powder in food processor until finely ground.
4

Whisk together soymilk, oil and salt in bowl.
5

Stir in flour mixture.
6

Press into pan.
7

Bake 5 minutes, then cool.
8

To make Filling: Heat 1 Tbs.
9

oil in skillet over medium heat.
10

Add leeks, and saute 8 minutes, or until softened.
11

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 together remaining oil, lemon juice, miso, garlic and salt in bowl.
16

Mash in tofu with fork.
17

Stir in breadcrumbs, basil, 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.