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Silverbeet Leek Tofu Quiche

Claire Power

New South Wales, Australia





250 g wholemeal flour or all-purpose flour

1⁄4 cup olive oil 1⁄2 cup cold water 1⁄2 tsp sea salt


2 small leeks, chopped 3 stalks silverbeet including leaves, chopped 1 tsp olive oil Salt and pepper Thyme

Tofu Sauce

300 g silken tofu 3 tbsp nutritional yeast

Salt Pepper 1⁄2 tbsp dijon mustard


  • Combine all the ingredients together with your hands and form a ball of dough.

  • Roll the dough on a sheet of parchment paper and blind bake for 10 minutes.

  • Chop and rinse your veggies and cook them in a pan with olive oil, salt and pepper until soft.

  • In the meantime, make your tofu sauce blending all the ingredients in a blender.

  • Pour the sauce on top of your crust and top with the cooked veggies, pressing them down in the quiche.

  • Cook for 45-55 minutes at 350°F.

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