Squash-Leek Quiche

• rolling pin
• 10-inch pie plate
• large frying pan or wok
• wooden spoon
• small bowl
• whisk
• large bowl
• potato masher

• 1 pie crust
• 1 T olive oil
• 2 medium or one large leek, cleaned and chopped (about 1½ cups)
• ¼ c sour cream or yogurt
• 1 pound firm tofu, pressed and crumbled
• salt
• pepper
• 2 c squash purée*
• ½ c cheddar cheese, grated
• ¼ c whole pine nuts or chopped cashews

Make the purée, if necessary.*

Preheat oven to 350.

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. Stir in the purée, then leeks.

Spread mixture into pie crust. If you have any leftover dough, cut it into strips and use it to make a sort of lattice, then sprinkle with cheese.

Bake until firm and golden, about 40 minutes. Sprinkle with nuts and return to the oven for another 5 minutes. (They’ll burn if they toast for more than a few minutes.)

Remove from oven and let cool for 5 minutes.

Slice and serve.

Butternut and pumpkin are perfect for this quiche, and I once made a decent one with spaghetti squash. You can make squash purée the same way as pumpkin purée.