Leek and Spinach Tofu Quiche

Hamilton food writer Amber Bremner shares a got-to-be good for you recipe from her new book, Simply Veg.

Amber BremnerFood writer
  • prepare
  • cook
  • 6-8 servings
  • Moderate
Leek and Spinach Tofu Quiche by Amber Bremner
Caption:Leek and Spinach Tofu Quiche by Amber BremnerPhoto credit:Amber Bremner

This tofu quiche isn't traditional and doesn't taste like egg, but I greatly enjoy its similar texture and my girls love it.

The filling is quick to make and works well with a range of vegetables. Here, I've used my favourite base recipe but mix up the vegetables as you see fit - cubes of roast pumpkin would be great. Make sure to use firm tofu for the best texture

The pastry is quick to make, but you can save time by buying pre-made savoury short crust pastry.

For added flavour, sprinkle the filling with some cheesy sunflower seed sprinkle (a vegan alternative to Parmesan cheese) before pressing in the tomatoes.

Ingredients

  • 250g plain flour (for the pastry)
  • 70g solid coconut oil, chilled (for the pastry)
  • 1/2 tsp salt (for the pastry)
  • 1/2 cup ice-cold water (for the pastry)
  • 2 Tbsp olive oil
  • 1 leek, washed and finely sliced
  • 100g spinach leaves, washed and roughly chopped
  • 3 cloves garlic, thinly sliced
  • 1 tsp thyme
  • 1/2 tsp salt
  • Pinch of nutmeg
  • 1 x 300g pack firm tofu
  • 1/3 cup soy milk
  • 2 Tbsp cornflour
  • 2 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp turmeric
  • Freshly ground black pepper
  • 12 cherry tomatoes, cut in half

Instructions

  1. Preheat oven to 200ºC fan bake (or 220ºC conventional oven).
  2. Pulse the flour, coconut oil and salt together in a food processor until it has a crumbly texture. Continue processing, drizzling in ice-cold water until the mixture starts to come together.
  3. Tip out onto a clean surface and use your hands to bring the pastry together in a ball without kneading. Flour the surface and roll out to about 5 mm thick.
  4. Line the bottom of a 22 cm springform tart tin with baking paper. Gently press the pastry into the tart tin and trim the edges. Refrigerate for 20 minutes until firm.
  5. Remove from the refrigerator and prick the base in a few places with a fork, then line the pastry case with baking paper and blind baking weights (I keep a jar of dry beans and lentils for this purpose and reuse them).
  6. Bake for 15 minutes, then remove the weights and baking paper and bake for another 10 minutes until lightly golden. Set aside to cool.
  7. To make the filling, heat olive oil in a frying pan over medium heat. Add the leek and cook, stirring often, for 5–10 minutes, until very soft. Add spinach, garlic, thyme, salt and nutmeg. Cook for another 5 minutes, until the spinach has cooked and any liquid has steamed away. Set aside to cool.
  8. Put tofu, soy milk, cornflour, lemon juice, Dijon mustard, salt, turmeric and a good grind of pepper into a blender. Blend until perfectly smooth, then combine the blended tofu mixture with the leek mixture. I do this directly into the frying pan to cut down on washing up!
  9. Pour the filling into the pastry case and smooth the surface. Arrange tomatoes, cut side up over the surface. Season with a little salt and pepper, and drizzle tomatoes with a little olive oil.Turn the oven down to 180ºC fan bake (or 200ºC conventional oven) and bake the quiche for 40 minutes, until firm and golden.
  10. Turn the oven down to 180ºC fan bake (or 200ºC conventional oven) and bake the quiche for 40 minutes, until firm and golden.

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