Sun-Dried Tomato and Leek Quiche

Steps

1. 1Crust
2. 2Preheat oven to 350F.
3. 3Coat four 5-inch tart pans with cooking spray.
4. 4Pulse flour, pine nuts,almonds,baking powder
5. 5In food processor until finely ground.
6. 6Whisk together almond milk, oil and salt in bowl.
7. 7Stir in flour mixture. Press into pan.
8. 8Bake 5 minutes, then cool.
9. 9Filling
10. 10Heat 1 Tbs. oil in skillet over medium heat.
11. 11Add leeks, and saute' 8 minutes, or until softened. Set aside.
12. 12Bring large saucepan of water to a boil.
13. 13Add tofu, and simmer 5 minutes.
14. 14Drain and pat dry.
15. 15Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
16. 16Add tofu and blend with an immersion blender.
17. 17Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
18. 18Spoon filling into crust.
19. 19Bake 40 minutes, or until crust is browned.
20. 20Cool 5 minutes, then unmold.