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–+ servings

Tomato and Leek Vegan Quiche

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people
Calories 374 kcal

Ingredients
  

  • 1 Leek trimmed and thinly sliced I don't like leeks so I used spinach instead
  • 12 1/2 ounces soft tofu
  • 1 cup hummus
  • 2 tbsp wholewheat flour
  • 1/2 cup nutritional yeast
  • 7 ounce cherry tomatoes halved
  • 2 sprigs basil leaves - chopped
  • 1/2 tsp dried oregano

Instructions
 

  • Preheat oven to 325°F and line an 8 inch square baking dish with baking paper.
  • Heat oil in a medium non-stick skillet over medium heat. Add leek and cook, stirring for 5-8 minutes until soft. Remove from heat.
  • Meanwhile, place tofu on a plate lined with paper towel. Cover tofu with more paper towel and press down gently to absorb as much liquid as you can. Transfer to a food processor. Add hummus, flour, nutritional yeast and blend until smooth.
  • Reserve 1⁄3 of the tomatoes and 1⁄3 of the leek for topping. Add remaining tomato and leek and herbs to tofu mixture, season with salt and pepper and mix to combine.
  • Transfer to baking dish and top with reserved tomato and leek. Bake for 30-35 minutes until golden brown and set, then cool for 10 minutes before slicing.

Nutrition

Serving: 1gCalories: 374kcalCarbohydrates: 25.4gProtein: 18.9gFat: 19.2gSaturated Fat: 2.4gFiber: 10.3gSugar: 4.3g
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