05/22/2019Pizzas, tarts and quiches - Main courses

Leek and Mustard Quiche

Name: Leek and Mustard Quiche
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Vegan
Ingredients: 3 leek; 150 g firm tofu; 200 mL soy cream; 3 tbsp mustard; 2 tbsp olive oil; pepper; salt; 80 g plant-based margarine; 5 g salt; 100 mL plant-based milk; 250 g all-purpose flour

Servings

Ingredients

Cups

-leek 3
-firm tofu 150 (g)
-soy cream 200 (mL)
-mustard 3 (tbsp)
-olive oil 2 (tbsp)
-pepper
-salt

Pie crust

-plant-based margarine 80 (g)
-salt 5 (g)
-plant-based milk 100 (mL)
-all-purpose flour 250 (g)

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Steps

Wash the leeks and finely slice them.
Heat the olive oil in a pan and cook the leeks until softened. Add a little bit of water, then let it cook for about 20 minutes while monitoring. The leeks should be well melted and golden.
Mix together the tofu, plant-based cream, mustard, salt, and pepper. Combine this creamy mixture with the cooled leeks.
Prepare the pie crust: mix the flour and salt. Incorporate the margarine by hand and crumble the dough. Pour in the plant-based milk to form a dough ball.
Spread the dough in a pie dish. Pour the leek mixture in.
Bake for 45 min at 180°C (356°F).