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. Bake for about 20-30 minutes then remove and set aside.
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. If using the muffin tins, check for doneness at 20 minutes.
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.