Oh. My. God.

[changeling]

Steph made the best lunch last night: leek and bacon quiche. I haven't had good quiche for quite some time before I went vegan, as Dad (IIRC) doesn't like them. This ... was fabulous.

It was based on a recipe by Hugh Fearnley-Whittingstall, in our River Cottage Year cookbook. It includes one kilo of leeks* – at least in theory. Steph bulked it with onion. There were about eight leeks in there, though. The bacony flavour came from smoked tofu (all the flavour I love, without the actual meat ... for anyone who's been vegan for a while, meat does start to make you feel sick). The creaminess was mozzarella Cheezly, the only vegan "cheese" I know of that melts. It surprised me, but it actually didn't taste very cheesy at all in context.

Tasted. So. Good. Creamy smoky-leek thing. Mmmm. I love leeks so very, very much, and it's a rare dish that allows them centrestage.


* A bit more than two pounds.

Comments

[watersusurrus.livejournal.com]

Hee. Why do I need to post the recipe when you've pretty much done it for me??

Also, this is going to have to be a "sometimes" food... though it is very easy to make!

[delirieuse.livejournal.com]

It was more complicated than that!!

Plus, I want to post it to Reynard's Feast.

Yes, I assumed that with all that Cheezly and Nuttelex in there that it would have to be a "sometimes" food!

[bekscilla.livejournal.com]

We had bought leek and bacon quiche last night - yours sounds 1000 times better than ours!

[delirieuse.livejournal.com]

It was pretty bloody good. And I get to eat it again today for lunch! Hurrah!

I'll bully Steph into giving the recipe so I can post it to Reynard's Feast. You can try your hand at it then. :)

[bekscilla.livejournal.com]

That'd be fantastic :D Though *matt* can try his hand at it, what with the "being paid trainee wages to sit on his ass at home" thing.

[chn-breathmint.livejournal.com]

I love leeks a huge deal, and one of my favorite ways of having it is in cold vichyssoise. I've made it completely vegetarian with vegetable broth but I'm sure a vegan version would replace the cream with a soy-based thickener.

It also apparently is a very pretty shade of purple when you use those heirloom purple potatoes for the soup - something I'm dying to do.

- Mel

[delirieuse.livejournal.com]

Oooh, you'll have to let me know how the purple potato thing goes.

[bonesinger.livejournal.com]

Leek is nice poached in wine, but most things are, really. What's your new address? I need to mail you things, like your DVD.

[delirieuse.livejournal.com]

Mmm, I haven't tried that. Do you use white? or red?

I'll email you our address. :)

[bonesinger.livejournal.com]

White. Half half with chicken stock to dilute the flavour because leek can be overpowered. Vegan stock equivalent like Massels can be used but has a stronger flavour than real stock, so dilute it a bit. I tend to then use the wine/stock base to make a light sauce with a tiny bit of cream.