Leek quiche without eggs or sour cream! And yes we can very well appreciate a quiche full of flavor without animal products; I leave you the leisure to discover it with this very simple but effective recipe!
3 leeks
10 of dried tomatoes
200g of firm tofu
250ml of soya cream
5 tsp of mustard
1 tbsp of tahini
1 tsp of cornstarch
5 dripping of hot sauce
Sweet pepper powder
Pumpkin seeds
Commercial shortcrust pastry*
- Put a vegan shortcrust pastry ( without butter) bought in a store in a pie mold, prick the bottom with a fork and fold up the edges. Put aside. - Fry the previously washed leeks in a pan with olive oil, salt, pepper and chilli powder over medium heat, until they are well melted. - In the bowl of a blender, put the tofu, soy cream, mustard, salt, pepper, tahini, cornstarch and hot sauce. Mix well until a homogeneous mixture is obtained. -Pour the mixed preparation in the pan with the leeks, add the sundried tomatoes and the pumpkin seeds; let heat for one to two minutes over low heat. - Spread all over the shortcrust pastry and put it in the oven for 45min at 180 ° c. - Let cool a little before eating it.
You can also decorate your quiche with sesame seeds, it adds a bit of crunch :)
