Leek & Sundried Tomato Quiche
Picnic season is on its way! This tofu-based vegan tomato quiche is a delicious egg and diary-free alternative to a traditional quiche but is every bit as tasty. Your picnic basket will be the envy of all your friends if you swap our soggy sandwiches for a slice of this leek and sundried tomato quiche.
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Servings: 6
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.16666666666667 0.16666666666667 pack tofu (280g)
- 0.16666666666667 0.16666666666667 sheet of ready rolled shortcrust pastry
- 25 25 g vegan soft cheese
- 8.3333333333333 8.3333333333333 g vegan parmesan grated
- 16.666666666667 16.666666666667 ml soya single cream
- 0.33333333333333 0.33333333333333 Tbsp English mustard
- 0.33333333333333 0.33333333333333 leeks
- 0.16666666666667 0.16666666666667 Tbsp olive oil
- 20 20 g sundried tomatoes
- 1.6666666666667 1.6666666666667 cherry tomatoes
Method
- Preheat the oven to 200°C.
- Take a tart tin or round baking tin approx. 22cm in diameter and line with the pastry then blind bake according to the packet instructions.
- To make the filling, heat a pan and add the olive oil. Finely slice the leeks and cook in the pan until softened.
- Place the Tofoo, soft cheese, half the grated parmesan, cream and mustard in a food processor and blitz to form a smooth paste. Season well with salt and pepper and transfer to a bowl. Finely chop the sundried tomatoes and add to the Tofoo mix along with the cooled leeks.
- Add the filling to the tart case and smooth the top.
- Cut the tomatoes into half and place on the top of the quiche then sprinkle with the remaining grated parmesan.
- Place in the oven and bake for 30 mins until the quiche is hot in the middle.
- Remove from the oven and allow to cool a little before serving with a fresh salad.
Need some more tasty additions for your picnic basket?
Why not bring along a batch of this yummy vegan potato salad!
