Mediterranean · Lunch

Sun-Dried Tomato and Leek Quiche

Name: Sun-Dried Tomato and Leek Quiche
Cook time: 45 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 servings crust; 1 cup pastry flour; 0.25 cup pine nuts; 0.25 cup almonds; 0.25 teaspoon baking powder; 0.25 cup almond milk; 2 Tbs olive oil; 0.25 teaspoon salt; 4 Tbs olive oil; 2 cups leek; 12 ounces extra-firm tofu; 2 tablespoons lemon juice; 2 teaspoons miso paste; 1 clove garlic; 0.75 teaspoon salt; 1 cup panko breadcrumbs; 1 teaspoon seasonings; 0.25 cup reconstituted sun-dried tomatoes

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Ingredients

crust4 servings
pastry flour1 cup
pine nuts0.25 cup
almonds0.25 cup
baking powder0.25 teaspoon
almond milk0.25 cup
olive oil2 Tbs
salt0.25 teaspoon
olive oil4 Tbs
leek2 cups
extra-firm tofu12 ounces
lemon juice2 tablespoons
miso paste2 teaspoons
garlic1 clove
salt0.75 teaspoon
panko breadcrumbs1 cup
seasonings1 teaspoon
reconstituted sun-dried tomatoes0.25 cup

Instructions

1
Crust Preheat oven to 350F.
2
Coat four 5-inch tart pans with cooking spray.
3
Pulse flour, pine nuts,almonds,baking powder In food processor until finely ground.
4
Whisk together almond milk, oil and salt in bowl.
5
Stir in flour mixture.
6
Press into pan.
7
Bake 5 minutes, then cool.
8
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 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.