Mediterranean Vegetable Quiche

Quiche Crust

1. Combine the flour and salt in a medium bowl or a food processor. Cut in cubes of Becel® Unsalted Plant Butter with a pastry blender or food processor until coarse crumbs form. Add ice water, 1 tablespoon (15mL) at a time, until dough forms. Pulse the food processor several times with each addition of water. If using a pastry blender, switch to a fork to mix in the water.
2. Scrap the dough onto a lightly floured surface. Knead the dough with floured hands and shape into a disc. Wrap the dough in plastic wrap and refrigerate until chilled, about 30 minutes.
3. Adjust oven rack to the lowest position and preheat oven to 375°F (190°C). Unwrap the disc of dough and using a rolling pin, roll the disc, from the centre to the edges, forming a 12-inch (30cm) circle. Press into 8-inch (20cm) pie dish. Crimp the edges.
4. Line pie dough with aluminum foil or parchment paper, and fill with pie weights or dried beans. Bake crust until it is dry, about 15 minutes. Let crust cool completely.

Quiche Filling

1. Melt Becel® Vegan Margarine in a large skillet over medium heat. Add the leeks and sauté until golden brown. Remove the skillet from heat and allow the leeks to cool slightly.
2. Preheat oven to 375°F (190°C).
3. Mix all ingredients together in a large bowl. Pour into the baked pie shell. Bake for 30-40 minutes, or until the eggs are set and the top is lightly browned.
4. Cool for 4-6 hours at room temperature before cutting. Serve at room temperature or refrigerate until ready to serve. Gently reheat refrigerated quiche in a microwave oven for about 1-2 minutes.