Sun-Dried Tomato and Leek Quiche
This quiche marries the deep, umami richness of sun-dried tomatoes with the sweet, silky caramel of leeks, all nestled in a nutty, tender crust. The pastry—made with pastry flour, pine nuts, and almonds—adds a subtle crunch and earthy depth, while a touch of honey in the leeks lends just enough brightness to balance the dish. Baked until golden and set, it’s a versatile masterpiece that holds its shape beautifully, whether served warm for brunch or chilled for a light supper. With layers of savory, sweet, and nutty notes, it’s a dish worth savoring any time of day.
Ingredients
- crust4.0 servings
- pastry flour1.0 cup
- pine nuts0.25 cup
- almonds0.25 cup
- baking powder0.25 teaspoon
- almond milk0.25 cup
- olive oil2.0 Tbs
- salt0.25 teaspoon
- olive oil4.0 Tbs
- leek2.0 cups
- extra-firm tofu12.0 ounces
- lemon juice2.0 tablespoons
- miso paste2.0 teaspoons
- garlic1.0 clove
- salt0.75 teaspoon
- panko breadcrumbs1.0 cup
- seasonings1.0 teaspoon
- reconstituted sun-dried tomatoes0.25 cup
Nutrition
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
In a food processor, combine pastry flour, pine nuts, almonds, baking powder, and 1/4 teaspoon salt; pulse until nuts are finely ground.
- 3
Add 2 tablespoons olive oil and almond milk; pulse until dough forms. Press dough into a 9-inch tart pan; prick bottom with fork. Bake 12 minutes.
- 4
Slice leeks thinly; sauté in 2 tablespoons olive oil over medium heat until soft, about 5 minutes.
- 5
In a blender, combine tofu, lemon juice, miso paste, garlic, and 3/4 teaspoon salt; blend until smooth.
- 6
In a bowl, mix sautéed leeks, tofu mixture, panko breadcrumbs, seasonings, and chopped sun-dried tomatoes.
- 7
Pour filling into pre-baked crust; smooth top. Bake 30 minutes until set and golden.
- 8
Let cool 10 minutes before slicing. Serve warm or at room temperature.
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