Leek, Almond and Broccoli Quiche

Ingredients for the Crust

• 1 tbsp ground flax + 3 tbsps water, mixed together
• 1 cup whole almonds, ground into flour
• 1 cup gluten-free rolled oats or buckwheat oats, ground into flour
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp kosher salt
• 1 – 2 ½ tbsps water, as needed

Ingredients for the quiche

• 1 block (400 gm) firm silken tofu
• 1 leek (or onion), thinly sliced
• 3 large garlic cloves, minced
• 3 leeks (or mushrooms), chopped
• 1 head of broccoli, cut into medium sized florets
• ½ cup fresh chives, finely chopped
• ½ cup fresh basil leaves, finely chopped
• 1 cup spinach
• 2 tbsp nutritional yeast
• 1 tsp roasted oregano
• ¾ -1 tsp fine grain sea salt
• black pepper flakes, to taste
• red pepper flakes, to taste

Method

Preheat oven to 350 F (175 C) and lightly grease a round 10-inch tart pan. Alternately, you can use a 9-inch pie dish if desired.

Wrap rinsed tofu in a few tea towels. Place a few books on top to lightly press out the water as you prepare the crust.

For the crust, whisk together flax and water mixture in a small bowl and set aside so that it can gel up. In a large bowl, stir together the almond flour, oat flour (or buckwheat flour), parsley, oregano and salt. Add in the flax mixture and stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cooking dough). The dough should stick together when you press it between your fingers. Crumble the dough evenly over the base of a pie dish. Starting from the center of the pan press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so that air can escape.

Bake the crust at 350 F (175 C) for 13 – 16 minutes or until lightly golden and firm to touch. Set aside to cool while you are finish preparing the filling. Increase the over temp to 370 F (190 C).

For the filling, break apart the tofu blocks into 4 pieces and add into the food processor. Process the tofu until smooth and creamy. If it does not get creamy add a small splash of almond milk to help it along. In a skillet, sauté the leek (or onion) and garlic on medium heat for a few minutes. Stir in the chopped leeks (or mushrooms) and broccoli, season with salt, add a little water and cook on medium/high heat until most of the water cooks off the leeks (or mushroom), about 10 – 12 minutes. Stir in the herbs, spinach, nutritional yeast, oregano, salt, pepper and red pepper flakes. Cook until the spinach has wilted. Finally remove from the heat and stir in the processed tofu until thoroughly combined. Spoon the mixture into baked crust and even it out.

Bake the quiche uncovered at 370 F (190 C) for 35 – 37 minutes. Cool the quiche for 15 – 20 minutes before attempting to slice. The crust may crumble slightly when warm, but not to worry.

Wrap up leftovers and refrigerate for 3 – 4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15 – 20 minutes at 350 F (175 C).

Serves 6