|This quiche made with squash and leeks and topped with cheese is a simple yet elegant main course. Serve it with salad and rice or quinoa pilaf for a satisfying meal.|
Preheat oven to 425. Cut the squash in half, scoop out seeds, and then cut the halves into 1-inch cubes. Place in baking dish with ½ an inch of water. Bake until soft, 45-60 minutes.
Meanwhile, roll out pie crust and arrange in pie plate. Poke all over with a fork.
Heat oil, add leeks, and sauté until soft, about 10 minutes.
Beat together tofu, sour cream, salt, and pepper.
When the squash is done, lower oven to 350. Transfer squash to the large bowl and mash. Stir in the tofu mixture, then stir in leeks.
Spread squash mixture into pie crust. If you have any leftover pie crust, cut it into strips and use it to make a sort of lattice, then sprinkle with cheese.
Bake until firm and golden, about 45 minutes. When it’s nearly done, sprinkle with pine nuts. (They’ll burn if they toast for more than a few minutes.)
Remove from oven and let cool for 5 minutes. Slice and serve.
|Notes||* Butternut is perfect for this quiche, though I once made a decent one with spaghetti squash.|
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