Recipe: Real Food Daily's Tofu Quiche with Leeks and Asparagus (no eggs)

REAL FOOD DAILY'S TOFU QUICHE WITH LEEKS AND ASPARAGUS

"Firm tofu is blended into a creamy mixture and seasoned with garlic, oregano, thyme, and a bit of umeboshi to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche."

FOR THE CRUST:
3/4 cup unbleached all-purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup canola oil
3 to 5 tablespoons water
FOR THE FILLING:
12 ounces asparagus, trimmed
4 tablespoons olive oil
3 leeks (white and pale green parts only), thinly sliced
2 tablespoons minced garlic
4 teaspoons chopped fresh oregano
4 teaspoons chopped thyme
1 3/4 pounds water-packed firm tofu, drained
3 tablespoons umeboshi paste
3/4 teaspoon sea salt

TO MAKE THE CRUST:
Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.

Blend the all-purpose flour, pastry flour, baking powder, and salt in a food processor. Pulse in the oil until the mixture resembles coarse meal, then mix in enough water to form moist clumps.

Gather the dough into a ball, then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.

TO MAKE THE FILLING:
Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.

Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.

Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.

Blend the tofu, uineboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.

TO ASSEMBLE THE QUICHE:
Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.

Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.

Makes 1 (9-inch) quiche, 6 servings
Source: The Real Food Daily Cookbook by Ann Gentry