Spinach Leek Quiche

Chickpea Flour Crust Ingredients

• 2 cups chickpea flour

• 1/2 cup ice cold water

• 1 tablespoon olive oil

• 1 tablespoons nutritional yeast

• Pinch salt

Filling Ingredients

• 1 tablespoon olive oil

• 1 large leek, sliced in thin half moons

• 1 clove garlic, pressed or minced

• 4 cups spinach, chopped

• 1 (14-ounce) package firm tofu, pressed and drained

• 2 tablespoons miso paste

• 1 tablespoon low-sodium tamari

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1 teaspoon kala namak salt or sea salt

• pepper, to taste

• 6 slices tomato (optional)

Chickpea Flour Crust Directions

Preheat oven to 350℉.

Mix all ingredients in a bowl. It should be the consistency of play dough. Add more ice cold water if needed.

Oil a 9-inch round pan with olive oil, including the sides of the pan. Oil your hands as well. Spread the dough out in the pan, including the sides, pressing down to get it even. Bake for 20-25 minutes, or until the edges start to turn golden.

Filling Directions

Turn oven up to 400℉. Put the olive oil in a pan on low heat. Add onions and pinch of sea salt. Sweat the onions until translucent. Add garlic and give that a minute to build up the flavors. Add spinach and cook until it is wilted.

In a food processor combine tofu, miso paste, tamari, turmeric and nutritional yeast. Mix well. Add kala namak salt (or sea salt) and pepper to taste.

Pour the spinach leek mixture in to food processor. Pulse to combine. Spread over chickpea flour crust. Place sliced tomatoes on top. Bake at 400° for 20 minutes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 8