Leek & Spinach Frittata

There is nothing that fills me up more than cooking for the people I love. I have been at my parent’s house these past couple of days and created this recipe for a brunch that we made. It was a huge success!

Here is the recipe:

Ingredients:

• 400g of leeks cut in julienne
• 200g of onions cut in julienne
• 3 garlic cloves (minced)
• 1/2 tsp of salt
• 15 ml of extra virgin olive oil
• 200g of chopped spinach
• 1 tbsp of vegetable broth powder or a cube
• 1 tsp of fresh thyme
• 1 tsp of chopped fresh basil
• 600g extra firm tofu, very dry
• 50 ml lemon juice
• 1 tbsp of nutritional yeast
• 1 tbsp of corn flour
• 5 ml of dijon mustard
• 3g of turmeric powder
• Toppings: cherry tomatoes

Preparation:

• In a large skillet, sauté the leek, onion, garlic and salt with extra virgin olive oil until they are soft
• Add the spinach, vegetable broth, thyme and basil. Sauté everything until they are soft and there is no moisture left.
• Dry the tofu very well so that it does not have moisture, otherwise the quiche would not curdle well. Blend the tofu, lemon, nutritional yeast, cornmeal, mustard, turmeric, and salt in a blender until you obtain a homogenous mass.
• Mix all the fillings preparations and reserve
• Heat oven to 200 degrees celsius
• Expand the puff pastry sheet with a rolling pin and mold it into a quiche mold. Prick the bottom several times with a fork and sprinkle the breadcrumbs over the puff pastry.
• Put the filling on the puff pastry and level with a spatula. Add cherry tomatoes cut in half, decorating the quiche.
• Bake 40 minutes or until a clean toothpick comes out and the tofu is set.