Leek quiche

Pie crust

• 100 g blanched almonds
• 40 g sesame seeds
• 200 g rolled oats
• ¼ tsp salt
• 125 g filtered water

Leek filling

• 1 brown onion, cut into halves
• 3 garlic cloves
• 1 fresh long red chilli, trimmed and deseeded if preferred, cut into halves
• 3 sprigs fresh flat-leaf parsley, leaves only
• 40 g extra virgin olive oil
• 2 leeks (approx. 400 g), white part only, cut into thin slices (5 mm)
• 100 g raw cashews
• 150 g filtered water
• 2 tsp salt
• 40 g cornflour
• 300 g silken tofu, cut into pieces
• 1 - 2 pinches paprika