Savory Leek Quiche Recipe

Name: Savory Leek Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole-wheat pastry flour; 1/2 cup pine nuts; 1/4 tsp. baking powder; 1/4 cup plain soymilk; 2 Tbs. olive oil; 1/4 tsp. salt; 4 Tbs. olive oil, divided; 2 medium leeks, white and light green parts chopped (about 3 cups); 1 lb. firm or extra-firm tofu, drained and cut into 1 1/2-inch cubes; 2 Tbs. fresh lemon juice; 2 tsp. miso paste; 1 clove garlic, minced (about 1 tsp.); 3/4 tsp. salt; 1 cup whole-wheat breadcrumbs; 1/4 cup chopped fresh basil; 1/4 cup chopped marinated sun-dried tomatoes, drained

Servings: persons

1 cup whole-wheat pastry flour
1/2 cup pine nuts
1/4 tsp. baking powder
1/4 cup plain soymilk
2 Tbs. olive oil
1/4 tsp. salt
4 Tbs. olive oil, divided
2 medium leeks, white and light green parts chopped (about 3 cups)
1 lb. firm or extra-firm tofu, drained and cut into 1 1/2-inch cubes
2 Tbs. fresh lemon juice
2 tsp. miso paste
1 clove garlic, minced (about 1 tsp.)
3/4 tsp. salt
1 cup whole-wheat breadcrumbs
1/4 cup chopped fresh basil
1/4 cup chopped marinated sun-dried tomatoes, drained

1
To make Crust: Preheat oven to 350F.
2
Coat 9-inch springform pan with cooking spray.
3
Pulse flour, pine nuts and baking powder in food processor until finely ground.
4
Whisk together soymilk, oil and salt in bowl.
5
Stir in flour mixture.
6
Press into pan.
7
Bake 5 minutes, then cool.
8
To make Filling: Heat 1 Tbs.
9
oil in skillet over medium heat.
10
Add leeks, and saute 8 minutes, or until softened.
11
Set aside.
12
Bring large saucepan of water to a boil.
13
Add tofu, and simmer 5 minutes.
14
Drain, and pat dry.
15
Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl.
16
Mash in tofu with fork.
17
Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
18
Spoon filling into crust.
19
Bake 40 minutes, or until crust is browned.
20
Cool 5 minutes, then unmold.

1757

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup whole-wheat pastry flour, 1/2 cup pine nuts, 1/4 tsp. baking powder, 1/4 cup plain soymilk, and more.

Yes, Savory Leek Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Leek Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions