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Savory Leek Quiche

Quiches are ideal for potlucks because they don’t have to be piping hot to be delicious. Recipe by Myra Kornfeld.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

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1 cup whole-wheat pastry flour
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¼ tsp. baking powder
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¼ cup plain soymilk
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2 Tbs. olive oil
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¼ tsp. salt

Ingredient Set Name: 

Filling

Ingredients: 

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4 Tbs. olive oil, divided
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2 medium leeks, white and light green parts chopped (about 3 cups)
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1 lb. firm or extra-firm tofu, drained and cut into 1½-inch cubes
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2 Tbs. fresh lemon juice
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2 tsp. miso paste
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1 clove garlic, minced (about 1 tsp.)
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¾ tsp. salt
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1 cup whole-wheat breadcrumbs
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¼ cup chopped fresh basil
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¼ cup chopped marinated sun-dried tomatoes, drained

Instructions: 

  1. To make Crust: Preheat oven to 350F. 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 skillet over medium heat. Add leeks, and sauté 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.

Nutrition Information: 

Calories: 
271
Protein: 
11 g
Total Fat: 
18 g
Saturated Fat: 
2 g
Carbohydrates: 
20 g
Cholesterol: 
mg
Sodium: 
315 mg
Fiber: 
4 g
Sugar: 
2 g
Yield: 
Serves 10

Comments on this Recipe

Crust recipe did not make enough. Had to double it to get 4 small quiches.