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Sun-Dried Tomato and Leek Quiche

 
One serving costs about $2.54 One serving costs about $2.54

$2.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,morning meal,brunch,main dish,breakfast,dinner Mediterranean,French,European
spoonacular Score:77%

Spoonacular Score: 77%

 

Sun-Dried Tomato and Leek Quiche might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This dairy free recipe has 583 calories, 18g of protein, and 36g of fat per serving. For $2.54 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person has made this recipe and would make it again. A mixture of almonds, pastry flour, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a good spoonacular score of 77%. Try Sun dried tomato leek muffins, Artichoke and Sun-Dried Tomato Quiche, and Sausage and Sun-Dried Tomato Quiche for similar recipes.

Sparkling Wine, Bordeaux, and Champagne are great choices for Quiche. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!

» Get this wine on Amazon.com

Ingredients

Servings:
some
some pie crust
pie crust
1 cup
1 cup whole-wheat pastry flour
whole-wheat pastry flour
0.25 cup
0.25 cup pine nuts
pine nuts
0.25 cup
0.25 cup whole almonds
whole almonds
0.25 tsps
0.25 tsps baking powder
baking powder
0.25 cup
0.25 cup unsweetened almond milk
unsweetened almond milk
2 Tbs
2 Tbs olive oil
olive oil
0.25 tsps
0.25 tsps salt
salt
4 Tbs
4 Tbs olive oil
olive oil
2 cups
2 cups green white light leek
green white light leek
12 ounces
12 ounces extra firm tofu
extra firm tofu
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
2 tsps
2 tsps Miso Soybean Paste
Miso Soybean Paste
1 clove
1 clove garlic
garlic
0.75 tsps
0.75 tsps salt
salt
1 cup
1 cup panko breadcrumbs
panko breadcrumbs
1 tsp
1 tsp italian seasonings
italian seasonings
0.25 cup
0.25 cup sun-dried tomatoes
sun-dried tomatoes
some pie crust
some
pie crust
1 cup whole-wheat pastry flour
1 cup
whole-wheat pastry flour
0.25 cup pine nuts
0.25 cup
pine nuts
0.25 cup whole almonds
0.25 cup
whole almonds
0.25 tsps baking powder
0.25 tsps
baking powder
0.25 cup unsweetened almond milk
0.25 cup
unsweetened almond milk
2 Tbs olive oil
2 Tbs
olive oil
0.25 tsps salt
0.25 tsps
salt
4 Tbs olive oil
4 Tbs
olive oil
2 cups green white light leek
2 cups
green white light leek
12 ounces extra firm tofu
12 ounces
extra firm tofu
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
2 tsps Miso Soybean Paste
2 tsps
Miso Soybean Paste
1 clove garlic
1 clove
garlic
0.75 tsps salt
0.75 tsps
salt
1 cup panko breadcrumbs
1 cup
panko breadcrumbs
1 tsp italian seasonings
1 tsp
italian seasonings
0.25 cup sun-dried tomatoes
0.25 cup
sun-dried tomatoes

Equipment

immersion blender
immersion blender
food processor
food processor
oven
oven
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
bowl
bowl
immersion blender
immersion blender
food processor
food processor
oven
oven
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

Crust Preheat oven to 350F. Coat four 5-inch tart pans with cooking spray. Pulse flour, pine nuts,almonds,baking powder In food processor until finely ground. Whisk together almond milk, oil and salt in bowl. Stir in flour mixture. Press into pan. Bake 5 minutes, then cool. Filling Heat 1 Tbs. oil in skillet over medium heat. Add leeks, and saute' 8 minutes, or until softened. Set aside. Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain and pat dry. Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl. Add tofu and blend with an immersion blender. Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.53
Ingredient
some pie crust
1 cup whole-wheat pastry flour
¼ cups pine nuts
¼ cups whole almonds
¼ cups unsweetened almond milk
2 Tbs olive oil
4 Tbs olive oil
2 cups green white light leek
12 ounces extra firm tofu
2 tablespoons fresh lemon juice
2 teaspoons Miso Soybean Paste
1 clove garlic
1 cup panko breadcrumbs
1 teaspoon italian seasonings
¼ cups sun-dried tomatoes
Price
$0.23
$0.29
$1.81
$0.64
$0.13
$0.33
$0.67
$0.67
$2.31
$0.20
$0.32
$0.07
$0.58
$0.10
$1.79
$10.13

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
583k Calories
17g Protein
36g Total Fat
51g Carbs
47% Health Score
Limit These
Calories
583k
29%

Fat
36g
56%

  Saturated Fat
4g
30%

Carbohydrates
51g
17%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
926mg
40%

Get Enough Of These
Protein
17g
36%

Manganese
2mg
137%

Vitamin E
6mg
46%

Vitamin K
47µg
45%

Phosphorus
376mg
38%

Magnesium
145mg
36%

Copper
0.71mg
35%

Selenium
24µg
34%

Vitamin B1
0.5mg
33%

Iron
5mg
32%

Fiber
7g
30%

Vitamin B3
4mg
22%

Potassium
752mg
22%

Folate
76µg
19%

Vitamin B2
0.32mg
19%

Zinc
2mg
18%

Calcium
165mg
17%

Vitamin A
818IU
16%

Vitamin B6
0.32mg
16%

Vitamin C
11mg
14%

Vitamin B5
0.59mg
6%

covered percent of daily need

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