Tomato & Leek Vegan Quiche
Tomato & Leek Vegan Quiche
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 170°C and line a 20cm square baking dish with baking paper.
Heat oil in a medium non-stick frypan 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.
Drizzle salad with lemon juice, season with salt and pepper and serve with quiche and warm rolls.
Servings 3
- Amount Per Serving
- Calories 511
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 3g15%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 13.7g55%
- Sugars 6.2g
- Protein 25.9g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 170°C and line a 20cm square baking dish with baking paper.
Heat oil in a medium non-stick frypan 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.
Drizzle salad with lemon juice, season with salt and pepper and serve with quiche and warm rolls.
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Preheat oven to 170°C and line a 20cm square baking dish with baking paper.
Heat oil in a medium non-stick frypan 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.
Drizzle salad with lemon juice, season with salt and pepper and serve with quiche and warm rolls.
Servings 3
- Amount Per Serving
- Calories 511
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 3g15%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 13.7g55%
- Sugars 6.2g
- Protein 25.9g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 170°C and line a 20cm square baking dish with baking paper.
Heat oil in a medium non-stick frypan 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.
Drizzle salad with lemon juice, season with salt and pepper and serve with quiche and warm rolls.