Crustless tofu, leek and zucchini quiche

Ingredients

For 1 serving

• Tofu170 g
• Leek100 g
• Zucchini120 g
• Chickpea flour20 g
• Turmeric1 pinch
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – October

Method

1. Turn the oven on to 190 °C (conventional). Trim the root and tough green part from the leek, halve it lengthwise, wash it well between the layers and slice it thinly; wash and trim the courgettes and slice them into thin rounds.
2. Heat half the oil in a frying pan over medium-low heat and sweat the leek and courgettes with a pinch of salt for 8 minutes, stirring, until soft and their water has evaporated.
3. Meanwhile drain the tofu and blend it with the chickpea flour, turmeric, thyme, salt, black pepper and a splash of water until smooth and thick.
4. Stir the vegetables into the tofu cream; grease a small baking dish with the remaining oil, pour in the mixture and level it.
5. Bake at 190 °C for 25 minutes, until the top is golden and firm to the touch and a skewer inserted in the centre comes out dry.
6. Leave to cool for 5 minutes before turning out and slicing: it firms up as it cools.