Vegan Mushroom Quiche
Tofu, blended with olive oil and balsamic vinegar, gives this quiche the creamy taste and texture of traditional eggs.
- 6 ounces margarine (about 12 tablespoons), plus extra for greasing pan Add to list
- 3/4 pound whole spelt flour (about 3 cups) Add to list
- 1/2 teaspoon salt Add to list
- 1/2 teaspoon dried tarragon Add to list
- 1/2 teaspoon dried basil Add to list
- 6 tablespoons cold water Add to list
- 1 pound firm tofu Add to list
- 4 tablespoons extra virgin olive oil, divided Add to list
- 1 tablespoon balsamic vinegar Add to list
- 2 teaspoons white miso Add to list
- 3 cloves garlic, minced Add to list
- 1 teaspoon salt Add to list
- 8 ounces shiitake mushrooms, sliced Add to list
- 8 ounces crimini mushrooms, sliced Add to list
- 1/4 cup Marsala wine Add to list
- 1/4 to 1/2 teaspoon black pepper Add to list
- 8 ounces shallots, sliced Add to list
- 1 to 2 tablespoons chopped fresh tarragon Add to list
- 1 to 2 tablespoons chopped fresh thyme Add to list
Preheat oven to 350° F. Grease a quiche pan with margarine. Combine dry ingredients 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 the 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 poke 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, 3 tablespoons oil, vinegar, miso, garlic and salt. Process until creamy.
Sauté mushrooms in remaining 1 tablespoon 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.
Mix everything together and transfer the filling into the cold shell. Bake for 25 to 35 minutes.
Recipe by, PCC Cooks instructor