Quiche with Leek & Tofu

Scrumptious leek & tofu quiche made with Alpro Soya Cuisine

4 portions


1 tbsp olive oil

4 leeks, sliced into rings

A pinch grated nutmeg

Freshly ground pepper and a pinch salt

180g marinated tofu pieces

2 tsp dried mixed herbs or herbes de provençe

320g pack short crust pastry

250g firm silken tofu, crumbled

50g grated reduced-fat cheddar cheese

100ml Alpro Soya Cuisine

Made with


1. Pre-heat the oven to 180°C / fan 160oC / gas 4. Heat the oil in a pan, add the sliced leeks and cook over medium heat until soft. Season with a pinch of nutmeg, salt and pepper and leave to cool. In a bowl, mix the marinated tofu pieces with the mixed herbs or herbes de provence.
2. Roll out the pastry and line a flan dish, piercing the bottom with a fork. Evenly distribute the cooked leeks, crumbled tofu, marinated tofu with the herbs and half of the grated cheese on the bottom of the pastry case. Pour over the Alpro Soya Cuisine and sprinkle the remaining grated cheese over the top.

3. Place the quiche in the pre-heated oven and bake for 30 minutes.

4. Serve with a fresh salad. Scrumptious!


Make sure to use gluten free dough for the pastry

Make sure to use a lactose free cheese