Quiches are ideal for potlucks because they don't have to be piping hot to be delicious. Recipe by Myra Kornfeld.
- 1 cup whole-wheat pastry flour
- 1/2 cup pine nuts
- 1/4 tsp. baking powder
- 1/4 cup plain soymilk
- 2 Tbs. olive oil
- 1/4 tsp. salt
- 4 Tbs. olive oil, divided
- 2 medium leeks, white and light green parts chopped (about 3 cups)
- 1 lb. firm or extra-firm tofu, drained and cut into 11/2-inch cubes
- 2 Tbs. fresh lemon juice
- 2 tsp. miso paste
- 1 clove garlic, minced (about 1 tsp.)
- 3/4 tsp. salt
- 1 cup whole-wheat breadcrumbs
- 1/4 cup chopped fresh basil
- 1/4 cup chopped marinated sun-dried tomatoes, drained
1. To make Crust: Preheat oven to 350°F. Coat 9-inch springform pan with cooking spray. Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together soymilk, oil and salt in bowl. Stir in flour mixture. Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add leeks, and sauté 8 minutes, or until softened. Set aside. Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry. Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork. Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.
- Serving Size: Serves 10
- Calories: 271
- Carbohydrate Content: 20 g
- Fat Content: 18 g
- Fiber Content: 4 g
- Protein Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 315 mg
- Sugar Content: 2 g