New South Wales, Australia
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250 g wholemeal flour or all-purpose flour
1⁄4 cup olive oil
1⁄2 cup cold water
1⁄2 tsp sea salt
2 small leeks, chopped
3 stalks silverbeet including leaves, chopped
1 tsp olive oil
Salt and pepper
300 g silken tofu
3 tbsp nutritional yeast
1⁄2 tbsp dijon mustard
Combine all the ingredients together with your hands and form a ball of dough.
Roll the dough on a sheet of parchment paper and blind bake for 10 minutes.
Chop and rinse your veggies and cook them in a pan with olive oil, salt and pepper until soft.
In the meantime, make your tofu sauce blending all the ingredients in a blender.
Pour the sauce on top of your crust and top with the cooked veggies, pressing them down in the quiche.
Cook for 45-55 minutes at 350°F.