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.