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Silverbeet Leek Tofu Quiche

Claire Power

New South Wales, Australia

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Instagram: @healthyfrenchwife | healthyfrenchwife.com

INGREDIENTS

 

Crust

250 g wholemeal flour or all-purpose flour

1⁄4 cup olive oil
1⁄2 cup cold water
1⁄2 tsp sea salt

 

Quiche

2 small leeks, chopped
3 stalks silverbeet including leaves, chopped
1 tsp olive oil
Salt and pepper
Thyme

Tofu Sauce

300 g silken tofu
3 tbsp nutritional yeast

Salt
Pepper
1⁄2 tbsp dijon mustard
 

METHOD

  • 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.

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