Potato crust quiche

Recipe and photo: Eloïse Jennes - Cooking with Elo

1. Scrub the potatoes with a vegetable brush.
2. Cook them in salted boiling water for 25 minutes or until fork-tender.
3. Cut the leeks lengthwise in half and into thin slices.
4. Sauté them in a pan with margarine or olive oil over medium heat for 10-15 minutes until soft.
   
5. Blend the silken tofu, cornstarch, nutritional yeast, mustard, garlic powder, onion powder, nutmeg, vegetable broth powder, and black pepper until creamy.
6. Preheat the oven to 200°C and grease a springform with margarine.
   
7. Place the cooked potatoes in the springform and use the bottom of a pot to fi rmly press them into an even crust along the bottom and sides. Use a greased cup to perfect the shape if needed. Season with salt and pepper.
   
8. Spread the sautéed leeks evenly over the potato crust. Pour the blended quiche mixture on top.
9. Bake for 40 minutes until set and lightly golden.

Allow to cool for a few minutes before cutting. The quiche tastes good both warm and cold and is delicious served with a fresh salad.