Sun-dried Tomato and Leek Quiche


Sun-dried Tomato and Leek Quiche 
makes 4 small tarts
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,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.
Heat 1 Tbs. oil in skillet over medium heat.
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.
Drain and pat dry.
Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
Add tofu and blend with an immersion blender.
Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
Spoon filling into crust.

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

  1. Tippitappi 29 March 2010 at 09:24

    this must be delicious! I like the combination of green leeks and dried tomatoes, the miso and the wholemeal nutty crust. I’ll try this right away 🙂

  2. Chicca66 29 March 2010 at 21:26

    Noelle this is a real delight, I will copy 🙂 Continues to make us delights like this 🙂 Bye

  3. Mimi 30 March 2010 at 18:04


Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network