The purple quiche: healthy and fun!
For the shortcrust pastry:
* 200 g (7 oz) wholemeal flour
* 100 ml (3 US fl oz) water
* 50 ml (1½ US fl oz) Borges olive oil
For the filling:
* 2 leeks
* Half a red cabbage
* 2 cloves of garlic
* 400 g (15 oz) tofu
* 300 g (10 oz) chickpeas
* 100 ml (37 US fl oz) Borges Natura walnut drink
* Borges Olive oil
* Salt and pepper
Step by StepStart by making the pastry. Put the flour in a bowl and pour all the liquids on top. Gently mix all the ingredients together until you have a smooth pastry. Roll out with a rolling pin and place over a tin greased with olive oil.
Finely chop the white part of the leek and the garlic. Gently fry in a frying pan over a low heat with a dash of olive oil. Finely chop the red cabbage and add to the leeks and garlic.
Blend the tofu and the chickpeas, thinning the mixture with a little soya milk. Add a dash of olive oil, blend some more and add salt and pepper.
Arrange the vegetables on top of the pastry and cover with the tofu and chickpea mixture. Bake at 180 ºC for 30 minutes.
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