Vegan Leek Quiche - Online

Vegan Leek Quiche Recipe Available Here

The recipe, courtesy of above referenced website:

Ingredients:
Crust:
1 c. whole wheat pastry flour
1/2 c. pine nuts
1/4 tsp. baking powder
1/4 c. plain, unsweetened soy milk
2 TBL. olive oil
1/4 tsp. salt

Filling:
4 TBL. olive oil
2 medium leeks, white and green parts chopped (approximately 3 cups)
1 lb. light-firm or extra-firm tofu, drained and cut into 1.5 inch cubes
2 TBL. fresh lemon juice
1 clove garlic, minced (approximately 1 tsp.)
2 tsp. miso paste (I used red miso)
3/4 tsp. salt
1 c. whole wheat bread crumbs
1/4 c. chopped fresh basil
1/4 c. chopped, reconstituted sun-dried tomatoes, drained

Procedure:
1)  To make the crust:  Preheat oven to 350.  Coat 9-inch spring form pan with cooking spray.  (I used a 9-inch, glass pie pan, since the bottom of our spring form pan went M.I.A.  Also, I used Smart Balance Omega cooking spray.)  Pulse the flour, pinenuts, and baking powder in a food processor (I used the Magic Bullet, duhh) until finely ground.  Whisk together the soy milk, olive oil and salt in a bowl.  Stir in the flour mixture.  Press into the pan.  Bake for 5 minutes, then cool dish.

2)  To make the filling:  Heat 1 TBL. olive oil in a skillet over medium heat.  Saute the chopped leeks for about 8 minutes, or until softened.  Set aside.

3)  Bring a large pot of water to boil.  Add tofu and simmer for 5 minutes.  (Here I will note that I just plunked the entire brick of tofu into the boiling water since I inadvertently forgot to cube the tofu before-hand, as the recipe suggests.  Nothing to cry over, everything turned out just mighty fine.)  Simmer the tofu for 5 minutes.  Drain then pat dry with paper towels.

4) Whisk together the remaining 3 TBL. of olive oil, lemon juice, miso, minced garlic and salt in a large bowl.  Mash in tofu, using a fork.  Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.

5)  Spoon the filling into the crust.  Bake for 40 minutes, or until the crust is browned.  Cool for 5 minutes, then cut and serve.

This is quite possibly my favorite vegan quiche recipe!  I really enjoyed the pine nut crust, and would definitely use this crust recipe for other quiche recipes in the future.    The sun-dried tomatoes were 365 Whole Foods Generic brand - they were packed in olive oil.  I did not rinse or pat the oil off, I just shook most of the oil off.   It seems a little weird, but Craisins actually made a delicious complementary topping.  The dish had such a nice fall flavor and is definitely worth repeating.