Vegan Leek Quiche Recipe Available Here
The recipe, courtesy of above referenced website:
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
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
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.