Name: Leek Spinach Tofu Quiche
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 medium leeks (thinly sliced); 1 tbsp vegetable oil; 1 medium onion (chopped); 3 null garlic cloves (minced); 0.5 tsp salt; 5 cups fresh spinach (coarsely chopped); 0.5 null vegetable bouillon cube (crushed (optional)); 1 tsp dried thyme; 1 tsp dried parsley; 0.5 tsp ground black pepper; 9.524 oz vegan puff pastry dough ((or gluten-free vegan puff pastry dough)); 1 tbsp breadcrumbs ((or gluten-free breadcrumbs)); 22.928 oz firm tofu (pressed); 1.25 null lemon (juiced); 0.25 cup nutritional yeast flakes; 1 tbsp cornstarch; 1 tsp dijon mustard; 1 tsp ground turmeric; 0.5 tsp kala namak ((or salt)); 1 cup cherry tomatoes (halved); null null fresh parsley; null null chili flakes; null null lemon slice

Instructions

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1

Prepare the leeks (2 medium) by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice.
2

Heat the vegetable oil (1 tbsp) in a sauté pan over high heat. Add the leeks (2 medium), onion (1 medium), cloves (3 garlic), and salt (0.5 tsp). Cook for 7 minutes.
3

Add the fresh spinach (5 cups), bouillon cube (0.5 vegetable), dried thyme (1 tsp), dried parsley (1 tsp), and ground black pepper (0.5 tsp).
4

Cook until no moisture remains in the pan. Set aside.
5

Grease a 9.5 inch (25 cm) round tart pan, and lay the vegan puff pastry dough (9.524 oz) in the pan. Gently press the pastry down and up along the sides, just over 1 inch (3 cm) in height.
6

Use a fork to poke holes in the bottom of the dough and sprinkle the breadcrumbs (1 tbsp) along the base. Then preheat the oven to 400°F (200°C).
7

In a food processor, combine the firm tofu (22.928 oz), lemon (1.25) juice, nutritional yeast flakes (0.25 cup), cornstarch (1 tbsp), dijon mustard (1 tsp), ground turmeric (1 tsp), and kala namak (0.5 tsp). Blend until smooth.
8

Transfer the blended tofu mixture to the pan containing the spinach mixture. Mix together.
9

Transfer the mixture from the pan to the tart pan and spread it out evenly. Roll over any excess pastry dough around the rim to create a crust.
10

Place the cherry tomatoes (1 cup) on top, cut side up, and bake on the centre rack of the preheated oven for 35 - 40 minutes, or until the crust is slightly golden and the top is firm to the touch.
11

Let the quiche cool off for at least 10 minutes before slicing. This time allows the quiche to firm up so it can be cut more cleanly. Enjoy!