Friday, 27 February 2009

leek and parmesan quiche

400g plain flour
200g wholewheat flour
30g walnuts(well crushed-whiz up in a blender if ya can almost to a powder)
1 teaspoon of baking powder
1 teaspoon of salt
pinch white pepper
pinch of tumeric

Mix the above well then add...

200ml frozen sunflower oil(I popped it in the freezer for an hour-not quite frozen but twas fine)
20g grated parmesan

The pastry mixture was very crumbly,so instead of rolling it I pressed it in to two 8 inch flan trays
and baked them blind(why that expression I wonder...why not baked fully sighted ) in a preheated oven(180c) for 15 minutes or so.

315g leeks sauted in tablespoon olive oil with a splash of water
380g firm tofu crumbled
60g parmesan grated
pinch of powdered bay leaves (or throw a bay leaf in when cooking the leeks)
2 teaspoons of dried thyme(or fresh)
4 free range eggs (well beaten)
100ml soya(or other) milk
1 tablespoon of powdered stock(marigold organic)optional
salt and pepper to taste
Mix well and happily fill the pastry cases...throw (yes more) 30g grated parmesan on top ...then bake in preheated(180c) oven until set.

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