Vegan Leek Quiche
1 cup GF pastry flour
1/2 cup pine nuts
1/4 tsp. baking powder
1/4 cup plain, unsweetened soymilk
2 Tbs. olive oil
1/4 tsp. salt
4 Tbs. olive oil, divided
2 medium leeks, white and light green parts chopped (about 3 cups)
1 lb. light firm or extra-firm tofu, drained and cut into 1.5-inch cubes
2 Tbs. fresh lemon juice
2 tsp. miso paste
1 clove garlic, minced (about 1 tsp.)
3/4 tsp. salt
1 cup GF breadcrumbs
1/4 cup chopped fresh basil
1/4 cup chopped sun-dried tomatoes, drained
1.To make Crust: Preheat oven to 180°C. Coat 9-inch springform pan with cooking spray.
Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together
soymilk, oil and salt in bowl. Stir in flour mixture.
Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in a frying pan over medium heat. Add leeks, and saute for 8 minutes, or
until softened. Set aside.
Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry.
Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork.
Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.