Sun-dried Tomato and Leek Quiche

From An Opera Singer in the Kitchen

This was a brand new recipe for me this past week that turned out to be so delicious and suprisingly better than I imagined. Ever since I decided to omit cheese and eggs from my daily meals, I have been looking for great substitutes. Unfortunately, I have not been able to find a decent vegan cheese, so I decided to take a rest from trying new products. On the other hand,eggs have been easier to forget. Ever since I discovered tofu scramble I decided that tofu was a delicious substitute.

On my next culinary adventure I decided to try a quiche. I always enjoyed quiche for a lunch or a brunch, but I chose to make this recipe for dinner with a nice green salad. When I read the recipe I was skeptical of the ingredients, but I decided to go with my cooking instincts.

What was the result? The quiche was a fantastic success and even Ryan liked it. The original recipe calls for it to be make as a 9 inch tart but I decided to make personal quiches. I had to play with the ingredients because I did not have all the items but it came out just as delicious. I did have leftover filling, but I used this as patties and placed on a green salad the next day.YUM!

Since I have been getting some requests for step by step methods, I was able to capture this recipe in steps. Enjoy!

From An Opera Singer in the Kitchen

Sun-dried Tomato and Leek Quiche
adapted from Vegetarian Times

makes 4 small tarts

From An Opera Singer in the Kitchen

1 cup whole-wheat pastry flour
1/4 cup pine nuts
1/4 cup whole almonds
1/4 tsp baking powder
1/4 cup unsweetened almond milk
2 Tbs. olive oil
1/4 tsp. salt
4 Tbs. olive oil, divided
1 large leek, white and light green parts chopped (about 2 cups)
12 ounces extra-firm tofu, drained and cut into 1.5-inch cubes
2 Tbsp fresh lemon juice
2 tsp miso paste
1 clove garlic, minced
3/4 tsp. salt
1 cup Panko breadcrumbs
1 tsp Italian seasonings
1/4 cup chopped reconstituted sun-dried tomatoes, drained

Preheat oven to 350F. Coat four 5-inch tart pans with cooking spray. Pulse flour, pine nuts, almonds and baking powder in food processor until finely ground. Whisk together almond milk, oil and salt in bowl. Stir in flour mixture. Press into pan. Bake 5 minutes, then cool.

From An Opera Singer in the Kitchen

Heat 1 Tbs. oil in skillet over medium heat.

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

Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes.

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Drain, and pat dry.

From An Opera Singer in the Kitchen

Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl.
Add tofu and blend with an immersion blender.

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

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Spoon filling into crust.

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Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.

From An Opera Singer in the Kitchen
  • starsinthecity

    That looks like an awesome vegan take on quiche!

  • Heather (Heather’s Dish)

    this looks and sounds HEAVENLY! i think the only way i would eat tofu is the silken kind mixed into other things…

  • MaryMoh

    That just looks so delicious and yet so healthy. I’m keeping this.

  • Marina

    You should add “guilt free” to the description! That is a great idea, I have been staying away from quiche because of the eggs and heavy cream and cheese, but this looks perfect and healthy for a Sunday Brunch.
    Nice job :)

  • shn

    I’ve got some smoked sun dried tomatoes in my pantry, and I think this is going to become one of my favorite ways to use them. This looks delicious, and I’m glad to know I don’t have to give up quiche if I want to eat a vegan diet.