Mushroom Quiche | PCC Natural Markets

Mushroom Quiche

Serves: 6 to 8

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

A rich quiche that is equally delicious at breakfast, lunch of dinner, served with a light side salad.



Preheat oven to 350°F. Grease a quiche pan with margarine.

Combine flour, 1/2 teaspoon salt, dried tarragon and dried basil in a bowl. Add margarine and lightly work the fat and flour together. Add cold water, lightly kneading together into the shape of a ball. Let dough sit for a couple of minutes.

Between two sheets of waxed paper, roll dough into a circle until it's big enough to cover the pan. Trim the edges and pierce some holes in the dough with a fork. Freeze the shell until hard. Bake for 12 to 15 minutes.

In a food processor combine tofu, 3 tablespoons olive oil, vinegar, miso, garlic and 1 teaspoon salt; process until creamy.

Sauté mushrooms in remaining 1 tablespoon olive oil over medium heat for about 10 minutes. Add Marsala wine and black pepper and sauté for another 5 minutes. Sauté shallots over medium heat until translucent.

Combine egg mixture, mushrooms, shallots and herbs; transfer the filling into the cold shell. Bake for 25 to 35 minutes.

Recipe by Birgitte Antonsen, PCC Cooks Instructor

More about: miso, mushrooms, shallots, tofu, whole grains


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