Mustard and Leek Quiche

Mustard and Leek Quiche filled with creamy tofu and seasonings make it a filling and delicious treat to serve as a meal or snack. Quiche is a traditional French savoury open faced pastry stuffed with eggs and vegetables. Apart from being popular in French cuisine, it is usually served in most countries as a party food.

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
Country– French
Source– Delicious Magazine

Mustard Quiche

Sapana Behl

Super filling and very delicious quiche with lots of vegetables and mustard.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Lunch, Main Course

Cuisine French, Fusion

Servings 8 People

Ingredients

  

1x2x3x

• 1 ready-made short crust pastry thawed

For filling

• 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 soy milk
• 2 tablespoon rice powder

Instructions

 

• 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.

Notes

You may use a variety of vegetables in the quiche.

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Enjoy!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#
75

Best regards,