Friday, May 18, 2012

Zucchini, Tomato & Leek Quiche

In a complete moment of honesty, there are two things I hate making. One-frosting. Two-pie crust. I suppose you could chalk it up to my job, where both of those things are made constantly but more than that I hate dealing with all the grease frosting involves and the time pie crust takes. That isn't to say that I don't make my own pie crust occasionally when I am in the mood, but today was not one of those days. A large majority of pre-made pie crusts sold in grocery stores today are incidentally vegan so you don't need to bother with searching out a natural food store for this one, just read the ingredients and I guarantee you will find one.

Spring is here and so are zucchini, better looking tomatoes and caramelized leeks folded into a creamy quiche and served with a fresh green salad.

One Year Ago Today Squash Wontons in Chili Ginger Sauce with Baby Bok Choy

Zucchini, Tomato & Leek Quiche
serves 4
2 tbl extra virgin olive oil
3 small leeks, thinly sliced (1 heaping cup)
3 garlic cloves, minced
1 zucchini, halved, thinly sliced
1 tbl dried rosemary
1/2 cup halved cherry tomatoes
1/4 cup thinly sliced fresh basil
12 oz extra firm tofu
1/2 cup vegetable broth
1/4 cup vegan sour cream
3 tbl nutritional yeast
1 tbl tahini
1-9" unbaked pie crust

Preheat the oven to 350.
Saute the leeks in olive oil until softened and slightly caramelized. Add the garlic, zucchini, rosemary and season with 1/2 tsp salt and 1/4 tsp pepper. Cook 5-7 minutes longer. Add the tomatoes and basil, toss and remove from the heat.
In a blender combine the tofu, broth, sour cream, nutritional yeast, tahini, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth.
Pour the tofu mix into the pie crust and top with the vegetables. Stir the mixture a little so the vegetables are completely incorporated.
Bake for 45 minutes. Let sit for 15 minutes before slicing.

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