Ingredients Jump to Instructions ↓

  1. Leek quiche

  2. About 6 servings

  3. 2 large leeks, white parts only

  4. 2 Tablespoons Spectrum Spread., vegan margarine, or light cooking oil

  5. 2 cloves garlic

  6. 2 Tablespoons fresh lemon juice

  7. 1-1/2 pounds firm tofu, drained

  8. 1/2 teaspoon salt or to taste

  9. ground black pepper to taste

  10. 1 prepared 8- or 9-inch pie crust

  11. Preheat the oven to 400 deg F. Cut the leeks in half lengthwise,

  12. and rinse, rinse, rinse under cool water to remove the sand. Dry

  13. thoroughly. Place the spread or margarine into a heavy skillet over

  14. medium heat. Slice the leeks crosswise, add to the skillet, and saute for three to four minutes until soft. Remove from heat.

  15. Place the garlic and lemon juice into the bowl of a food processor or blender and process or blend until finely minced. Break the tofu

  16. into small pieces and add to the processor or blender bowl along

  17. with the seasonings; purie until smooth. Turn into a mixing bowl

  18. and stir in the leeks, mixing well to distribute. Pour this filling

  19. into the pastry shell. Use a spatula or large spoon to smooth and even the top of the filling. Bake for about one-half hour, or until

  20. filling is set and lightly browned.


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