Make the dough: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.

Meanwhile, cut the leek into rings. In a medium pan, heat the olive oil and add the leek and a pinch of salt. Stir gently for about 4 minutes until it begins to soften. Set aside.

In a medium bowl, combine the silken tofu, the oil, the starch, curcuma, herbs de Provence and – if using – kala namak. Whisk until smooth. Chop the sun-dried tomatoes and cut the olives into rings. Add them together with the leek to the tofu-mixture and stir well.

Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups. Fill with the tofu-mixture and bake for 30-35 minutes at 180 °C (356 °F). Serve together with a green salad or as a snack. The mini quiches are also great when filled with mushrooms and spinach.