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 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
- Extra virgin olive oil
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*.
Well done Maggie, so many delicious recipes I can’t wait to try 🙂