Name: Mustard & Leek Quiche recipe by sapana behl at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1 ready-made short crust pastry, thawed; 1 Onion, chopped; 3-4 garlic, chopped; 1 carrot, chopped; 1 cup leek, chopped; 1/4 cup scallions, chopped; 2 tablespoon dijon mustard paste [this is readily available in the supermarkets]; 1 cup baby spinach leaves; 2 tablespoon dill leaves, chopped; salt to taste pepper to taste; 1 tablespoon olive oil; 1 cup tofu, firm; 1/4 cup almond milk; 2 tablespoon rice powder

ABOUT Mustard & Leek Quiche RECIPE

A healthy and and a filling vegan version of the classic quiche made without eggs and with lots of vegetables.

Ingredients Serving: 8

1 ready-made short crust pastry, thawed
1 Onion, chopped
3-4 garlic, chopped
1 carrot, chopped
1 cup leek, chopped
1/4 cup scallions, chopped
2 tablespoon dijon mustard paste [this is readily available in the supermarkets]
1 cup baby spinach leaves
2 tablespoon dill leaves, chopped
salt to taste pepper to taste
1 tablespoon olive oil
1 cup tofu, firm
1/4 cup almond milk
2 tablespoon rice powder

Instructions

Preheat oven to 400 °F. Unroll the pie crust and place it onto a floured work surface. Roll the short crust about the size of the tart pan.Prick the pie crust with a fork. leave it to rest in the fridge.
Heat oil in a pan and add garlic and onions. Saute for a minute. Stir in carrots, leek, scallions, spinach leaves and cook for 3-4 minutes.
Add in the dijon mustard, salt, pepper and dill leaves. Remove from heat and set aside. In a blender pulse tofu, with rice powder and milk.
Add this tofu mixture into the prepared veggies. Mix until combined. Pour this into the prepared pie crust. Bake in preheated oven for about 25 to 30 minutes.
Remove from oven. Slice and serve.

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