Leeks and Yucca Quiche

For the crust

• 2 cups of yucca (cooked for about ten minutes in salted water and drained)
• 1 tablespoon coconut oil
• 1 teaspoon umami
• ¼ teaspoon nutmeg
• Pinch of salt

For the leeks mix

• 2 big or 3 small leeks (light green and white thinly sliced)
• 1 tablespoon coconut oil
• Pinch Himalayan salt
• Pinch freshly ground pepper
• ½ teaspoon maple syrup
• 1 cup organic tofu
• 2 tablespoons nutritional yeast
• ¼ teaspoon nutmeg
• ¼ teaspoon turmeric
• 1 tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 3 to 4 tablespoons coconut milk
• 1 teaspoon garlic powder
• Pinch Himalayan salt
• Freshly ground pepper

For crust:

1. Place hot yucca in a bowl, remove the stem. Mash the yucca with coconut oil, Umami, salt and nutmeg.
2. Place about 2 tablespoons of yucca crust mixture in the bottom of each muffin pan press down lightly. Broil on low for 2 minutes.

For the leeks mix:

1. Heat the coconut oil in a saute pan. Add the leeks, salt and ground black pepper. Saute for about 3 minutes over medium-low heat, stirring frequently, add the maple syrup and keep sautéing until the leeks soften and become tender, but do not brown. Turn off heat.
2. Place the tofu, nutritional yeast, nutmeg, turmeric, rice vinegar, Dijon mustard, coconut milk, and garlic powder in a blender and blend until smooth. Season with salt and ground black pepper.
3. In a large bowl, add the tofu cream and leeks and mix everything well.
4. Pour the cream mixture over the yucca crust and smooth out the top. Broil on high for about 6 to 8 minutes, watching very closely as it might burn quickly.
5. Serve warm.