Here is what you need
Dough
2 Cups Flour
2 Tbls Olive Oil
3/4 Cup of lukewarm water
1/4 Teaspoon Yeast
Mix all ingredients together until you have a smooth dough.
Cover dough with plastic wrap and let raise at a warm spot (I usually make the dough in the morning)
Filling
4 or more thick stalks of leek cut into chunks (I use the entire leek)
1/2 Bouillon cube (I like Rapunzel brand Vegetable Broth)
3/4 Cup of Tofutti Sour Cream
2 Eggs
Salt, pepper, paprika
Optional add-ons
- Speck cut up in small cubes, and/or
- Emmenthaler Cheese
- Put a little oil in a pan and heat it up.
- Add leek and cover until soft
- Dissolve bouillon cube in a little bit of water and add to leek
- Uncover pan with leek, put heat on low, and let water evaporate. This should take about 1o minutes
- Put leek in a bowl, let it cool off a little and mix with Tofutti Sour Cream
- Add the two eggs
- If using add Emmenthaler and/or Speck
- Season with pepper, paprika and salt
Preheat oven to about 400 F (200 C)
- Roll out the dough on put it firmly into a Springform Baking Pan
- Pour the leek mixture on top of the dough and fold excess dough over the leek mixture (or you can also roll it up, etc.)
- Bake Quiche/Pie/Kuchen for 30 - 40 Minutes
I usually serve it with either a salad, or sauteed greens. Let me know if you try this :)
