Vegetarian Quiche Lorraine

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter
• 2 tbsp water, ice cold
• 1 egg yolk
• 250 g smoked tofu
• 1 stalk(s) leek
• 1 bunch of parsley
• olive oil
• Soy sauce
• Balsamic vinegar
• 2 eggs
• 1 cup crème fraîche
• 200 g cream or milk
• 200 g cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

For the dough, sift the flour and add the salt. Chop or rub the butter into small pieces over the flour with a knife until a crumbly mixture forms. Knead well. Mix the water and egg and add to the dough. Knead briefly, quickly shape into a ball, and wrap in cling film. Refrigerate for at least 1 hour, or overnight if preferable. For the filling, cut the smoked tofu into small pieces (about the size of bacon bits). Sear in a pan with a little olive oil and deglaze with a little soy sauce and/or balsamic vinegar. Remove the tofu cubes from the pan. Halve and finely chop the leek, and fry in a little olive oil until translucent. Chop the parsley and mix it with the leek and tofu cubes in a bowl. Carefully roll out the pâte brisée dough on a floured surface. Then place the dough in a lightly oiled or greased quiche dish and press it against the edges of the dish. Prick the pastry base with a fork and place in the oven at 200 degrees Celsius (top heat) for about 8-10 minutes, until the pastry is lightly browned. In the meantime, for the topping, whisk together the eggs, crème fraîche, and cream (or milk), then add the cheese. Season the topping with salt, pepper, and a little nutmeg. Remove the dish from the oven and spread the tofu, leek, and parsley mixture into it. Pour the topping evenly over the filling and smooth it out. Finish baking at 200 degrees Celsius (fan oven) on the middle rack for about 30 minutes. If the quiche starts to get too dark, cover with aluminum foil after about 15 minutes. The quiche tastes best when served lukewarm. It will keep easily in the refrigerator for two or three days. Serve with a salad and a fruity dressing, such as lamb’s lettuce with olive oil and raspberry balsamic vinegar.