Leek and Tofu Vegan Quiche

Today I made this Leek and Tofu Vegan Quiche together with Dedeo, my 9 years old son.

Actually, I only kneaded the base and the rest was his hard work!!!

It was very pleasant: I gave him step by step instructions and he made everything!

Before September my leek quiche recipe used to be a different one. One that my sister gave me and that is always been a success in our home. But it was rich in butter, eggs and cream! So I experimented a bit to replace butter, eggs and cream!

My dairy-free version of the leek quiche recipe is, in my family’s opinion, a successful attempt to adapt my sister’s recipe into a vegan dish.

I used a pizza dough for the base but you can use whatever base you prefer.

INGREDIENTS:

Ingredients for the base:

• 300gr wholegrain flour
• 180gr water
• pinch of salt if desired
• and 1/2 a sachet fast action dried yeast

Knead and let it rise until it doubles

Ingredients for the filling:

• 3 leeks or 4 if small
• 600 gr of tofu, the soft silken one
• salt
• pepper
• Extra virgin olive oil

INSTRUCTIONS:

Trim, half, wash and slice the leeks.

Sauté the leeks in a pan with a dash of olive oil:

When they are soft add the tofu that you have previously reduced to mash with a fork.

Let it cook for another 10 minutes.

Be generous with salt and pepper.

Oil the bottom and the sides of a quiche dish with extra virgin olive oil, roll the base and place it in:

Fill the base with the leeks and tofu and bake for 40 mins at 200*.