Mustard and Leek Quiche
As we are still having Easter break so this weekend we a group of Indians went to a beach for a picnic. The idea was to have picnic o beach and everyone would bring some snacks or party food to share. That’s how I made my letter M dish early in the morning for the picnic. When I sliced the quiche it was still hot and that’s why I couldn’t take out a nice slice for the clicks. Along with quiche, I made anzac cookies and aloo kurkure as a finger food snack. It was a fun filled day ad we all had a great time at the beach. However as expected the day wasn’t sunny and it was really cold but still, we enjoyed eatiNg, chatting and spending time together.
Blogging Marathon#75 Week 2/Day 13
Sub Theme– Savory Bakes
Dish– Mustard Quiche
1 ready-made short crust pastry, thawed
1 onion, chopped
3-4 garlic, chopped
1 carrot, chopped
1 cup leek, chopped
1/4 cup scallions, chopped
1 cup baby spinach leaves
2 tablespoon dijon mustard
2 tablespoon dill leaves, chopped
salt to taste
pepper to taste
1 tablespoon olive oil
1 cup tofu, firm
1/4 cup milk
2 tablespoon rice powder
Preheat oven to 400 °F. Unroll the pie crust and place it onto a floured work surface.
Roll the short crust about the size of the tart pan.Prick the pie crust with a fork.
Heat oil in a pan and add garlic and onions. Saute for a minute.
Stir in carrots, leek, scallions, spinach leaves and cook for 3-4 minutes.
Add in dijon mustard, salt, pepper and dill leaves. Remove from heat and set aside.
In a blender pulse tofu, with rice powder and milk.
Add this tofu mixture into the prepared veggies. Mix until combined.
Pour this into the prepared pie crust. Bake in preheated oven for about 25 to 30 minutes.
Remove from oven. Slice and serve.
Serve 6 Baking time- 30 minutes