Vegan Quiche with Leeks and Fishless TUNO

There is nothing more comforting than a quiche! The classic French recipe is traditionally made with eggs, cream, and bacon. We made it simple and delicious with leeks and TUNO! You will love the sweet onion flavors from the leeks! The TUNO imparts taste, texture and plant protein! YUM!

Makes 6 servings.

Ingredients

  • 1 store-bought, vegan pie crust
  • 3 cans of TUNO Spring Water
  • 3 leeks
  • ½ cup (236 ml) water
  • ¼ cup (60 ml) soy milk
  • 1 tbsp (17 g) cornstarch
  • ½ tsp (5 g) onion powder
  • ½ tsp (5 g) garlic powder
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400°F (204°C).
  2. Place pie crust in 9in pie dish.
  3. Cut away the root and dark green portions from each leek. Then cut in half (lengthwise). Chop into large pieces. Rinse in strainer to remove sand and dirt.
  4. Place leeks into a large skillet with water and bring to medium heat. Cover, and cook for 10 min until leeks soften. Remove extra water when done.
  5. Place cooked leeks in a bowl and add soy milk, corn starch, onion, and garlic powders. Season with salt & pepper and combine.
  6. Drain TUNO and place on pie crust.
  7. Cover with leek mixture and place in oven.
  8. Bake for 20/25 min (until golden).

Enjoy!

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