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Ingredients
- 1 pack Naked Tofoo
- 1 sheet of ready rolled shortcrust pastry
- 150g vegan soft cheese
- 50g vegan parmesan grated
- 100ml soya single cream
- 2 tbsp English mustard
- 2 leeks
- 1 tbsp olive oil
- 120g sundried tomatoes
- 10 cherry tomatoes
To Serve
- Mixed salad
Get started
- Preheat the oven to 200°C.
- Take a tart tin or round baking tin approx. 22cm in diameter and line with the pastry then blind bake according to the packet instructions.
- To make the filling, heat a pan and add the olive oil. Finely slice the leeks and cook in the pan until softened.
- Place the Tofoo, soft cheese, half the grated parmesan, cream and mustard in a food processor and blitz to form a smooth paste. Season well with salt and pepper and transfer to a bowl. Finely chop the sundried tomatoes and add to the Tofoo mix along with the cooled leeks.
- Add the filling to the tart case and smooth the top.
- Cut the tomatoes into half and place on the top of the quiche then sprinkle with the remaining grated parmesan.
- Place in the oven and bake for 30 mins until the quiche is hot in the middle.
- Remove from the oven and allow to cool a little before serving with a fresh salad.
