Prepare a 9” pie plate or springform pan by lining with parchment paper or spraying with a little oil.
Put all of the leeks and broccoli onto a baking sheet and pour on a little vegetable broth, salt, and pepper or a water-soy sauce mixture and mix with your hands or a spoon. Salt & pepper. Bake for about 20-30 minutes.
In the meantime, add the tofu, garlic, nutritional yeast, mustard, lemon, tahini, 1/8 cup oats (to start), cornstarch, a few dashes of Tabasco, and salt to a food processor. Process until well combined and smooth. If the mixture is too runny, add a little more of the oats. Taste for flavor and heat, adding more as needed.
In a large bowl, place the cooked vegetables with the artichoke hearts and sun-dried tomatoes. With a spatula, scrape in the tofu mixture from your processor bowl.
Mix carefully so that all of the vegetables are well distributed. If the mixture seems too dry, add a little vegetable broth or water.
Add to the pie plate, springform pan, or muffin tins and spread evenly.
Bake for 30-35 minutes or until slightly browned.
Cool before slicing into wedges. May be served warm or refrigerated and served chilled.
Crustless Broccoli Sun-Dried Tomato Quiche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.