(4), 6-12 points

Ingredients: 1 package of vegan puff pastry (thaw slices), 500 grams of tofu, handful of fresh basil, 5 leeks (rinsed and cut into half rings), 1 red onion (finely chopped), 6 cloves of garlic (finely chopped), 8 sun-dried tomatoes, 1 teaspoon oregano, pinch of chili flakes, salt and pepper to taste.

Topping: 200 grams of grated vegan cheese.

Step 1

Line the quiche dish with baking paper and preheat the oven to 180 degrees.

Step 2

Take a large pan and add a dash of water or oil. Fry the onion and garlic in this.

Step 3

Add the sliced ​​leek to the onion mixture and fry briefly. Add the oregano, chili flakes, sun-dried tomatoes. Turn the heat down.

Step 4

Place the tofu together with the fresh basil in a tall measuring cup or use your food processor or blender. Puree into a smooth emulsion. Season further with salt and pepper.

Step 5

Add the tofu mixture to the leek and stir well.

Step 6

Make a quiche base from your thawed puff pastry sheets. Poke some holes in the bottom and spoon the leek mixture into the quiche tin.

Step 7

Sprinkle the grated cheese over the quiche and place it in the oven for about 35-45 minutes.

Step 8

Remove the quiche from the oven and let it rest for 10 minutes. Then cut the number of wedges from the quiche and serve with a simple raw vegetable salad.

Step 9

You can also easily take the quiche with you. Then let it cool thoroughly (this is also very tasty cold). Then step into your boho tiffin and enjoy this delicious quiche!