Leek quiche

1 package puff pastry, frozen vegan from 250 gr-4 large leeks 1 medium onion-1 tsp-vegetable stock powder-1 tablespoon margarine-2 or 3 tablespoons of vegetable cream (soy)-curry powder

Preheat the oven to 220° c.
From the sheet of puff pastry for Quiche cut some strips of dough as long as the diameter of the Pan and a round of top diameter of at least 6 cm compared to the diameter of the Pan you will use.
Wash the leeks and cut them into slices.
Chop the onion.
In a skillet, sauté the onion and margarine fairies.
Add a tablespoon of water and a teaspoon or two of curry powder and stir well.
Put the leeks into rings, 1 teaspoon vegetable stock cube, two tablespoons of water.
Cook over low heat for not lightly sauté the leeks.
Turn off the heat when the leeks are soft but dry. Add the soy cream. Stir well.
Line the baking sheet with parchment paper. Lay the sheet of puff pastry for quiche and bucherellatelo with a fork.
Pour the mixture of leeks on the pastry, deposited the strips on the surface, creating a diamond pattern, pull the edges between your fingers to curl it and bake.
The cake should bake for about 15-20 ' (depending on the oven, which can be electric or traditional) until they have a golden good looks.