Summary

Ingredients

For the dough:

• 250 g flour
• 0.5 teaspoon ½ salt
• 125 g butter
• 2 tablespoon water, ice cold
• 1 egg yolk

For the filling:

• 250 g smoked tofu
• 1 leek
• 1 bunch parsley
• olive oil
• soy sauce
• Balsamic vinegar

For the cast:

• 2 egg (s)
• 1 cup crème fraîche
• 200 g cream or milk
• 200 g cheese, rated
• salt and pepper
• nutmeg

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Instructions

1. For the dough, sieve the flour and add salt. Chop the butter in small pieces on top of the flour with a knife or grate until a crumbly mixture is formed. Knead well. Mix the water and egg together and add to the batter. Knead briefly, quickly shape into a ball and wrap with cling film. Chill in the refrigerator for at least 1 hour, or better overnight.
2. For the filling, cut the smoked tofu into small pieces (about the size of bacon cubes). Sear them in a pan with a little olive oil and deglaze with a little soy sauce and / or balsamic vinegar. Take the tofu cubes out of the pan. Halve and chop the leek and fry with a little olive oil until translucent. Chop the parsley and mix with the leek and tofu cubes in a bowl.
3. Carefully roll out the pâte brisée dough on a floured surface. Then place the dough in a lightly oiled or greased quiche tin and press it against the edge of the tin. Prick the dough base with a fork and place in the oven at 200 degrees top heat for about 8-10 minutes, until the dough is lightly browned.
4. In the meantime, mix the eggs, crème fraîche and cream (or milk) together for the topping, then add the cheese. Season the topping with salt, pepper and a little nutmeg.
5. Take the mold out of the oven and spread the tofu-leek-parsley mixture in it. Pour the icing evenly over the filling and smooth it out.
6. Bake at 200 degrees (fan oven) on the middle rack for about 30 minutes until the end. If the quiche gets too dark over time, cover with aluminum foil after approx. 15 minutes.
7. The quiche tastes best when served lukewarm. Can be kept in the refrigerator for two or three days without any problems.
8. A salad with a fruity dressing, e.g. lamb`s lettuce with olive oil, raspberry balsamic vinegar, is a good accompaniment.