Broccoleek Quiche

When you buy leeks, make sure you get at least three. This way, after you make leek-walnut pasta, you can also make some mini-quiches:



Here's how you make them:
In a pan, over medium high heat, with a bit of olive oil, saute:

• 1 leek, sliced diagonally
• 1 broccoli crown, divided into mini-florettes
  

Salt it to taste

In a blender, blend:

• 1 package of soft tofu (15 oz)
• 2 T tahini
• 2 T nutritional yeast
• 2 T corn starch
• 1 t turmeric
• 1 t salt
• red hot pepper flakes to taste
• soy milk as necessary (up to 1/4 c)

When smooth and yummy, add the sauteed veggies (mix, don't blend!). Pour into a muffin pan (oil it a bit, if you're not using a silicone pan. And if you oil it, you might as well add some breadcrumbs to add crunchiness).

Bake at 375 degrees F for 25-35 minutes or till a toothpick inserted at the center comes out clean.

I served it with some marvelous jicamagic, this time made with with golden bell pepper instead of red (hence the yellowness of the whole plate).