This eggless quiche is very satisfying even for the most ravenous of appetites. It is very creamy and rich, but is so delicious that your guests will be coming back for more, so make sure you cook plenty of it. It has a good old fashioned wholemeal pasty base and the filling is a combination of potatoes, leeks, spinach and fetta cheese with a silken tofu blend to bind it.
- 2 cups whole meal plain flour
- 125g cold butter
- ¼ cup cold water
- 1 tablespoon lemon juice
Place flour and butter in a food processor and process until like fine breadcrumbs (or by hand, rub the butter into the flour)
Mix the cold water and lemon juice together and add to the flour/butter mixture.
When the dough forms a ball, remove and press into a 21cm fluted flan tin.
Cover with baking paper and rice and bake for 15 minutes or until golden brown.
Allow to cool
- 3 potatoes, sliced thinly
- 1 tablespoon oil
- ½ teaspoon asafetida (or 2 cloves crushed garlic)
- 2 leeks, sliced
- 250g packet of frozen spinach, thawed and drained well
- ½ cup grated cheese
- ½ cup crumbled feta cheese
- 1 cup soft tofu
- 4 tablespoons plain flour (may use whole meal)
- ½ cup cream
- ½ cup milk
Cook potatoes in boiling water until softened but still retain their shape, drain and set aside.
Heat the oil in frying pan, add the asafetida (or garlic) and leeks and sauté until soft.
Layer the fetta cheese, half the potatoes, half the spinach, half the leeks, then the grated cheese, the rest of the potatoes, spinach and leeks.
Blend the tofu, plain flour, cream and milk in a blender or food processor.
Pour over the layered pie shell.
Bake in a moderate oven (180°C/350°F) for 1 hour and 20 minutes or until the filling is firm and the top golden brown.