Sun-Dried Tomato and Leek Quiche

Ingredients

• •1 crust
• •1 cup pastry flour
• •¼ cup pine nuts
• •¼ cup almonds
• •¼ teaspoon baking powder
• •¼ cup almond milk
• •6 tbsp olive oil
• •1 teaspoon salt
• •2 cups leek
• •12 ounces extra-firm tofu
• •2 tablespoons lemon juice
• •2 teaspoons miso paste
• •1 clove garlic
• •1 cup panko breadcrumbs
• •1 teaspoon seasonings
• •¼ cup reconstituted sun-dried tomatoes

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Method

From foodista.com — read the original

1. 1Preheat oven to 350F.
2. 2Coat four 5-inch tart pans with cooking spray.
3. 3Pulse flour, pine nuts,almonds,baking powder
4. 4In food processor until finely ground.
5. 5Whisk together almond milk, oil and salt in bowl.
6. 6Stir in flour mixture. Press into pan.
7. 7Bake 5 minutes, then cool.
8. 8Filling
9. 9Heat 1 Tbs. oil in skillet over medium heat.
10. 10Add leeks, and saute' 8 minutes, or until softened. Set aside.
11. 11Bring large saucepan of water to a boil.
12. 12Add tofu, and simmer 5 minutes.
13. 13Drain and pat dry.
14. 14Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
15. 15Add tofu and blend with an immersion blender.
16. 16Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
17. 17Spoon filling into crust.
18. 18Bake 40 minutes, or until crust is browned.
19. 19Cool 5 minutes, then unmold.