Lunch

Sun-Dried Tomato and Leek Quiche

Name: Sun-Dried Tomato and Leek Quiche
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 servings servings crust; 1 cup cup pastry flour; 0.25 cup cup pine nuts; 0.25 cup cup almonds; 0.25 teaspoon teaspoon baking powder; 0.25 cup cup almond milk; 2 Tbs Tbs olive oil; 0.25 teaspoon teaspoon salt; 4 Tbs Tbs olive oil; 2 cups cups leek; 12 ounces ounces extra-firm tofu; 2 tablespoons tablespoons lemon juice; 2 teaspoons teaspoons miso paste; 1 clove clove garlic; 0.75 teaspoon teaspoon salt; 1 cup cup panko breadcrumbs; 1 teaspoon teaspoon seasonings; 0.25 cup cup reconstituted sun-dried tomatoes

Sun-Dried Tomato and Leek Quiche is a Mediterranean main course. This dairy free recipe serves 4 and costs $2.71 per serving. One serving contains 681 calories, 20g of protein, and 43g of fat. From…

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By CookInstruction Kitchen Published 24 Sep 2026 Updated 7 Oct 2026 Updated Updated 1 week ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 4
Difficulty: Advanced

Ingredients

4 servings crust

1 cup pastry flour

0.25 cup pine nuts

0.25 cup almonds

0.25 teaspoon baking powder

0.25 cup almond milk

2 Tbs olive oil

0.25 teaspoon salt

4 Tbs olive oil

2 cups leek

12 ounces extra-firm tofu

2 tablespoons lemon juice

2 teaspoons miso paste

1 clove garlic

0.75 teaspoon salt

1 cup panko breadcrumbs

1 teaspoon seasonings

0.25 cup reconstituted sun-dried tomatoes

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

Crust

Step 2

Preheat oven to 350F.

Step 3

Coat four 5-inch tart pans with cooking spray.

Step 4

Pulse flour, pine nuts,almonds,baking powder

Step 5

In food processor until finely ground.

Step 6

Whisk together almond milk, oil and salt in bowl.

Step 7

Stir in flour mixture. Press into pan.

Step 8

Bake 5 minutes, then cool.

Step 9

Filling

Step 10

Heat 1 Tbs. oil in skillet over medium heat.

Step 11

Add leeks, and saute' 8 minutes, or until softened. Set aside.

Step 12

Bring large saucepan of water to a boil.

Step 13

Add tofu, and simmer 5 minutes.

Step 14

Drain and pat dry.

Step 15

Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.

Step 16

Add tofu and blend with an immersion blender.

Step 17

Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.

Step 18

Spoon filling into crust.

Step 19

Bake 40 minutes, or until crust is browned.

Step 20

Cool 5 minutes, then unmold.

Tagged: Breakfast Brunch Dairy free Dinner Lunch Main course Main dish Morning meal

foodista.com · Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 20 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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