Leek and Tofu Quiche

Ingredients

Quiche Crust

· 1 cup plain flour

· ¼ cup wholewheat spelt flour

· 1/4 cup olive oil

· 1/2 cup cold water

· Pinch of salt

Leek filling

· 1 brown onion

· 2 clove of garlic

· 2 leeks

· 2 tbsp rapeseed oil

· 349 g silken tofu (one pack)

· 3 tbsp nutritional yeast

· 1 tbsp tapioca starch (cornflour

or arrowroot powder should also work)

· 1 tsp garlic powder

· 1 tsp onion powder

· Vegetable stock cube

Instructions

To make the crust

1. Preheat your oven to 180 degrees Celsius. In a bowl combine the flour, olive oil, salt and water and combine until it forms a nice dough soft and create a ball with your hands. Don’t over knead the dough.

2. Leave to chill in the fridge for 15 minutes

3. Sprinkle some flour on your benchtop and roll the dough in a circle thinly then place the dough in a tin/flan dish (greased with oil or lined with baking paper to make it easier to remove);

4. Place in the oven to bake without the filling for 10 minutes. You can use ceramic containers to place on top of the dough or baking beans inside to prevent it from puffing up too much whilst baking.

To make the quiche filling

1. Dice the onion, garlic and leek and cook them in a pan with the oil. Add the stock cube and combine.

2. While the veggies cook, combine in a blender the rest of the ingredients and blend until well combined and smooth.

3. Combine the tofu sauce with the leeks, onion and garlic.

4. When the quiche crust is ready, add the leek and tofu sauce inside the case. Place the quiche in the oven to bake at 180 degrees Celsius for 35-40 minutes or until golden.

Serve with some salad on the side and enjoy!