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| 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!
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| From An Opera Singer in the Kitchen |
Sun-dried Tomato and Leek Quiche
adapted from Vegetarian Times
makes 4 small tarts
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| From An Opera Singer in the Kitchen |
Crust
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. saltFilling
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
Crust
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.
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| From An Opera Singer in the Kitchen |
Filling
Heat 1 Tbs. oil in skillet over medium heat.
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| From An Opera Singer in the Kitchen |
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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| From An Opera Singer in the Kitchen |
Drain, and pat dry.
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| 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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| From An Opera Singer in the Kitchen |
Stir in breadcrumbs, Italian seasonings, sun-dried tomatoes and leeks.
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| From An Opera Singer in the Kitchen |
Spoon filling into crust.
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| From An Opera Singer in the Kitchen |
Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.
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| From An Opera Singer in the Kitchen |
