Leek and Grainy Mustard Quiche

There is a definite theme recently with my cooking, my mum used to make her version of this quiche for special occasions like birthdays and I always looked forward to having it. I have made it using a tofu mixture instead of egg but it tastes just as I remember and my mum couldn't fault it. We had it for a light summery lunch paired with a humus and avocado slaw which I will also include the recipes for. The freshness of the avocado slaw perfectly balances the more filling quiche and humus. The quiche offers around 6 good size portions and would be ideal for a picnic or BBQ.

Ingredients:

For the quiche:
225g plain flour
100g butter
pinch salt
3 tbsp water

400g firm tofu
2 tbsp nutritional yeast
2 tbsp soy sauce
1 tbsp lime juice
1-2 tbsp soy milk

olive oil
2 large leeks
4 cloves garlic
1 large onion
salt and pepper
2 tbsp grainy mustard


For the humus:
1 tub cherry tomatoes
olive oil
salt and pepper
1 can chickpeas - drained 
1 handful fresh basil
2 tsp harisa paste

For the Avocado slaw:
1 medium carrot
1 bell pepper
1/2 pack of radishes
1 large ripe avocado
1 handful fresh coriander
1 handful fresh mint
salt and pepper

Method:

In a large bowl, mix together the flour and the salt and gently rub in the butter until it resembles bread crumbs. Gradually add water until a soft dough forms then wrap in clingfilm and  pop in the fridge for at least 30 minutes.

While the pastry chills, place the tomatoes on a baking tray with salt and pepper and a good glug of olive oil and place in a preheated oven at 160C until the tomatoes are soft and starting to brown on the edges. Once the tomatoes are soft, place them in a blended with all the other humus ingredients and blend until smooth. This makes a slightly loose but utterly delicious humus.

Once the humus is prepared, take the pastry from the fridge and roll out on a floured surface until it easily covers a large quiche dish, check by carefully placing the dish on top of the pastry and ensure there is enough for the sides. Butter and flour the dish and then carefully lower the pastry in. Press the pastry gently down into the tin making sure there are no cracks or gaps then gently trim the edges with a sharp knife. Place a sheet of baking paper over the pastry and fill the dish with baking beans and blind bake for around 15 minutes at 160c until golden and crisp.

While the case is baking, finely slice the onion and leeks and saute over a medium heat until tender before adding the garlic cloves crushed and saute for a further couple of minutes. Season with salt and pepper then add in the grainy mustard and remove from the heat.

In a food processor, place the tofu, nutritional yeast, soy sauce and lime juice and mix to a firm paste. Gradually add the milk until the mixture becomes smooth and the consistency of thick double cream. Add to the leek mixture and mix thoroughly.

Once the pastry is baked, carefully lift out the baking beans and set aside to cool. Spoon in the leek mixture, carefully smoothing right to the edges and bake for a further 30 minutes until the firm and golden brown.

While the quiche bakes, slice the pepper and carrot into thin batons and finely slice the radishes. Add in the herbs, roughly chopped and then mix with mashed avocado. Season with salt and pepper and its good to go.

Carefully take the quiche out the oven and leave to one side for a few minutes to set before serving. I had leftovers cold for lunch the next day and it was equally delicious so this  could easily be prepared ahead for parties or packed lunches.

Each of the dishes in this post could be made separately but they work so well together I couldn't resist a longer post this week.

When you make these, please take a picture and tag me using #diaryofadefectivehousewife.

Enjoy!