Serves: 5
Total Calories: 974
Yield: 9 inch pie

1 single Potato Pie Crust
2 large or 4 small leeks (about 1 1/4 pounds)
2 tablespoons olive oil
1 (12 1/2-ounce) package firm silken tofu
1 heaping tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon sea salt
pinch cayenne pepper or to taste
1 tablespoon sesame seeds
sprinkling of paprika

1. Preheat the oven to 350°F. Roll out the pie crust and drape it into the bottom of a 9-inch pie pan and flute the edges.
2. Clean the leeks and finely chop the white and tender green parts. (This should yield about 4 1/2 cups chopped.)
3. Heat the oil in a large heavy skillet over medium heat. Add the leeks and saute for 10 to15 minutes or until tender and reduced in volume by about half.
4. Place the tofu, thyme, salt, and cayenne in a blender or food processor and blend until smooth and creamy. Add to the leeks and mix well.
5. Spoon the tofu-leek filling into the pie crust, and sprinkle with sesame seeds and paprika. Bake on the bottom rack of the oven for 40 to 45 minutes or until the crust is brown and the filling is firm.
6. Allow the quiche to cool about 10 minutes before slicing and serving.

Nutritional Facts:

Serves: 5
Total Calories: 974
Calories from Fat: 543

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Brussels Sprouts Simmered in Tomato Sauce
Local Vegetable Choices in Winter
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Cauliflower Croquettes
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Cleaning and Cutting Leafy Greens
Sun Chokes with Tomatoes and Herbs
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Sauteed Leeks
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Potatoes and Turnips au Gratin
Roasted Garlic Mashed Potatoes
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