Sun-Dried Tomato and Leek Quiche

⏱ 45 min · 🍽️ 4 Servings · 🧂 18 Ingredients

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
  • 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

Instructions

  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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Sun-Dried Tomato and Leek Quiche
📖 foodista.com
dairy free

Sun-Dried Tomato and Leek Quiche

Sun-Dried Tomato and Leek Quiche is a Mediterranean main course. This dairy free recipe serves 4 and costs $2.71 per serving.

⏱

Cook time

45 min

🍽️

Servings

4

🧂

Ingredients

18

View Original ↗

Nutrition

per serving

681 kcal

Calories

20 g

Protein

43 g

Fat

60 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.95 · ~€1.50/serving
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Instructions

  1. 1

    Crust

  2. 2

    Preheat oven to 350F.

  3. 3

    Coat four 5-inch tart pans with cooking spray.

  4. 4

    Pulse flour, pine nuts,almonds,baking powder

  5. 5

    In food processor until finely ground.

  6. 6

    Whisk together almond milk, oil and salt in bowl.

  7. 7

    Stir in flour mixture. Press into pan.

  8. 8

    Bake 5 minutes, then cool.

  9. 9

    Filling

  10. 10

    Heat 1 Tbs. oil in skillet over medium heat.

  11. 11

    Add leeks, and saute' 8 minutes, or until softened. Set aside.

  12. 12

    Bring large saucepan of water to a boil.

  13. 13

    Add tofu, and simmer 5 minutes.

  14. 14

    Drain and pat dry.

  15. 15

    Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.

  16. 16

    Add tofu and blend with an immersion blender.

  17. 17

    Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.

  18. 18

    Spoon filling into crust.

  19. 19

    Bake 40 minutes, or until crust is browned.

  20. 20

    Cool 5 minutes, then unmold.

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