Crustless Leek and Aspargus Quiche

A quiche might sound fancy, and therefor extra complicated, but this recipe is actually super simple. Just stir all of the treated parts together and throw it in the oven. Relax with a nice glass of wine while you wait or prep a salad to go with it. I served these mini quiches with a sweet arugula salad.

1 lb. Firm Tofu
1/4 c. Nutritional Yeast
1/4 c. Cornstarch
1 tsp. Dijon Mustard
1 1/2 tsp. Soy Sauce
1 tsp. Onion Powder
1/4 tsp. Pepper

2 tbsp. Olive Oil
1 lb. Asparagus, 1/2" slice and tips reserved
2 leeks, sliced (white and light green parts only)
1 tsp. dried Dill
1 tsp. dried Thyme
2 tsp. dried Basil
4 cloves Garlic
1/2 tsp. Salt
1/4 tsp. Pepper

Cornmeal or Breadcrumbs to coat pan
Large muffin pan (you can use a small one or a large pie pan, but baking time may differ)

Preheat oven to 350 degrees.

Drain the tofu between two plates and paper towels. Weigh it down with something heavy until the tofu feels dry, about 20-30 mins. After the tofu has been pressed, combine it with the remaining ingredients in a food processor and process until smooth. It should resemble a custard.

To prep the vegetables, heat the olive oil in a large skillet over medium heat. Add in everything except for the salt and pepper and cook for 7-10 minutes, stirring occasionally, until the asparagus is tender and leeks have slightly browned. Season with salt and pepper.

Boil a small pot of water and add asparagus tips. Boil for 30 seconds to a minute, depending on the size. Drain and reserve tips for decorating.

In a bowl, combine the tofu mixture with the vegetable mixture. Coat the muffin tin with non-stick spray and sprinkle the bottoms with cornmeal or breadcrumbs. Fill the muffin tins 1/2-2/3 of the way full with mixture. Arrange asparagus tips on top. Bake in a preheated oven for 30 minutes (test doneness with a toothpick, it should come out clean like when baking a cake). Let cool for ten minutes before removing from pan.