Sun-Dried Tomato and Leek Quiche

Sun-Dried Tomato and Leek Quiche is a Mediterranean main course. This dairy free recipe serves 4 and costs $2.71 per serving. One serving contains 681 calories, 20g of protein, and 43g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be yummy and satisfying. If you have almond milk, leek, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is good. Similar recipes include Sun dried tomato leek muffins, Artichoke and Sun-Dried Tomato Quiche, and Sau

Instructions

1. 1

   Crust

2. 2

   Preheat oven to 350F.

3. 3

   Coat four 5-inch tart pans with cooking spray.

4. 4

   Pulse flour, pine nuts,almonds,baking powder

5. 5

   In food processor until finely ground.

6. 6

   Whisk together almond milk, oil and salt in bowl.

7. 7

   Stir in flour mixture. Press into pan.

8. 8

   Bake 5 minutes, then cool.

9. 9

   Filling

10. 10

    Heat 1 Tbs. oil in skillet over medium heat.

11. 11

    Add leeks, and saute' 8 minutes, or until softened. Set aside.

12. 12

    Bring large saucepan of water to a boil.

13. 13

    Add tofu, and simmer 5 minutes.

14. 14

    Drain and pat dry.

15. 15

    Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.

16. 16

    Add tofu and blend with an immersion blender.

17. 17

    Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.

18. 18

    Spoon filling into crust.

19. 19

    Bake 40 minutes, or until crust is browned.

20. 20

    Cool 5 minutes, then unmold.

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