Sun-Dried Tomato and Leek Quiche
Ready in 45 minutes, for 4 servings
Dairy free
INGREDIENTS:
- crust
1) Crust
EQUIPMENT:
- oven
2) Preheat oven to 350F.
INGREDIENTS:
- cooking spray
3) Coat four 5-inch tart pans with cooking spray.
INGREDIENTS:
- baking powder
- pine nuts
- almonds
- all purpose flour
4) Pulse flour, pine nuts,almonds,baking powder
EQUIPMENT:
- food processor
5) In food processor until finely ground.
INGREDIENTS:
- almond milk
- salt
- cooking oil
EQUIPMENT:
- whisk
- bowl
6) Whisk together almond milk, oil and salt in bowl.
INGREDIENTS:
- all purpose flour
EQUIPMENT:
- frying pan
7) Stir in flour mixture. Press into pan.
EQUIPMENT:
- oven
8) Bake 5 minutes, then cool.
9) Filling
INGREDIENTS:
- cooking oil
EQUIPMENT:
- frying pan
10) Heat 1 Tbs. oil in skillet over medium heat.
INGREDIENTS:
- leek
11) Add leeks, and saute' 8 minutes, or until softened. Set aside.
INGREDIENTS:
- water
EQUIPMENT:
- sauce pan
12) Bring large saucepan of water to a boil.
INGREDIENTS:
- tofu
13) Add tofu, and simmer 5 minutes.
14) Drain and pat dry.
INGREDIENTS:
- lemon juice
- garlic
- miso
- salt
- cooking oil
EQUIPMENT:
- whisk
- bowl
15) Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
INGREDIENTS:
- tofu
EQUIPMENT:
- immersion blender
16) Add tofu and blend with an immersion blender.
INGREDIENTS:
- sun dried tomatoes
- breadcrumbs
- seasoning
- leek
17) Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
INGREDIENTS:
- crust
18) Spoon filling into crust.
INGREDIENTS:
- crust
EQUIPMENT:
- oven
19) Bake 40 minutes, or until crust is browned.
20) Cool 5 minutes, then unmold.