Mushroom Quiche | PCC Natural Markets

Mushroom Quiche

Serves: 6 to 8

Your rating: None (3 votes)

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





Preheat oven to 350°F. Grease a quiche pan with Earth Balance margarine. Combine dry ingredients in a bowl. Add the Earth Balance margarine and lightly work the fat and flour together. Add the cold water, lightly kneading together into the shape of a ball. Let the dough sit for a couple of minutes.

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

In a food processor combine tofu, olive oil, balsamic vinegar, miso, garlic and salt. Process until creamy.

Sauté the mushrooms in olive oil over medium heat for about 10 minutes. Add the Marsala wine and black pepper and sauté for another 5 minutes. Sauté the shallots over medium heat until translucent. Chop the fresh herbs.

Mix everything together and transfer the filling into the cold shell. Bake for 25 to 35 minutes. Serve with a nice green salad.

Recipe by Birgitte Antonsen, PCC Cooks Instructor

Source: Sound Consumer March 2003

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


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