Leek and Sun-Dried Tomato Quiche

Preheat the oven to 400°F. Trim the root and dark green away from the leek. Thinly slice the white of the leek, and rinse well in a colander. Slice the sun-dried tomatoes. Hand tear the basil leaves.

Place a large skillet over medium heat and add 1 tbsp olive oil. Once the oil is hot, add the sliced leeks and a pinch of salt and pepper. Cook, stirring occasionally, until softened and browned in places, about 8 to 10 minutes.

Drain the tofu and crumble it into a food processor. Add the turmeric, dried oregano, ½ tsp salt, and ¼ tsp pepper. Blend until the tofu is smooth and the mixture has a consistent color. Stir the cooked leeks, sliced sun-dried tomatoes, and basil into the tofu mixture.

Spread the quiche filling evenly into the premade pie crust. Place the quiche into the oven and bake until lightly browned on top and firm to the touch, about 20 to 25 minutes. Serve with a green salad and enjoy!