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Quiches are ideal for potlucks because they don’t have to be piping hot to be delicious. Recipe by Myra Kornfeld.
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.
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.
Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.
- Calories 271
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 18 g
- Fiber Content 4 g
- Protein Content 11 g
- Saturated Fat Content 2 g
- Sodium Content 315 mg
- Sugar Content 2 g