Sun-Dried Tomato and Leek Quiche

Sun-Dried Tomato and Leek Quiche

Dairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 81.52
  • Health score: 41.00
  • Weight Watcher points: 19.00

Summary

Sun-Dried Tomato and Leek Quiche is a Mediterranean main course. This dairy free recipe serves 4 and costs $2.71 per serving. One serving contains 681 calories, 20g of protein, and 43g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be yummy and satisfying. If you have almond milk, leek, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is good. Similar recipes include Sun dried tomato leek muffins, Artichoke and Sun-Dried Tomato Quiche, and Sausage and Sun-Dried Tomato Quiche.

Ingredients

  • crust
    crust4 servings
  • pastry flour
    pastry flour1 cup
  • pine nuts
    pine nuts0.25 cup
  • almonds
    almonds0.25 cup
  • baking powder
    baking powder0.25 teaspoon
  • almond milk
    almond milk0.25 cup
  • olive oil
    olive oil2 Tbs
  • salt
    salt0.25 teaspoon
  • olive oil
    olive oil4 Tbs
  • leek
    leek2 cups
  • extra-firm tofu
    extra-firm tofu12 ounces
  • lemon juice
    lemon juice2 tablespoons
  • miso paste
    miso paste2 teaspoons
  • garlic
    garlic1 clove
  • salt
    salt0.75 teaspoon
  • panko breadcrumbs
    panko breadcrumbs1 cup
  • seasonings
    seasonings1 teaspoon
  • reconstituted sun-dried tomatoes
    reconstituted sun-dried tomatoes0.25 cup
Instructions

Step 1

Crust

Step 2

Preheat oven to 350F.

Step 3

Coat four 5-inch tart pans with cooking spray.

Step 4

Pulse flour, pine nuts,almonds,baking powder

Step 5

In food processor until finely ground.

Step 6

Whisk together almond milk, oil and salt in bowl.

Step 7

Stir in flour mixture. Press into pan.

Step 8

Bake 5 minutes, then cool.

Step 9

Filling

Step 10

Heat 1 Tbs. oil in skillet over medium heat.

Step 11

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

Step 12

Bring large saucepan of water to a boil.

Step 13

Add tofu, and simmer 5 minutes.

Step 14

Drain and pat dry.

Step 15

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

Step 16

Add tofu and blend with an immersion blender.

Step 17

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

Step 18

Spoon filling into crust.

Step 19

Bake 40 minutes, or until crust is browned.

Step 20

Cool 5 minutes, then unmold.

Categories

Cuisines: Mediterranean, French, European

Dish Types: lunch, main course, morning meal, brunch, main dish, breakfast, dinner

Diets: dairy free

Source Information

Source: foodista.com

License:

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