rants & recipes

Spinach Mushroom and Tomato Quiche

Posted by trktos on 18-October-2009

veganmofo2009Tonight, we’re hoping to have quiche for dinner. I say “hoping”, because it’s still in the oven as I start this post and for some reason, it turned out way-thicker than the picture with the recipe. I used the recommended size pan, and 2 ounces less of tofu, even, so I must’ve screwed something else up.

I used this recipe as a guide. I made a few changes, though … here’s pretty much what I did:

Crust:

  • 1/2 cup rolled oats
  • 3 tbsp sesame seeds
  • 1 cup flour – approx. half whole wheat, half cake flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup water
  • 1/3 cup oil – filled 1/3 cup measure about 2/3 full with canola, rest with sesame oil
  • shortening to grease 9 1/2″ pie plate

I pretty much followed the original directions for making the crust.

Filling:

  • 1 block extra firm tofu (14 ounces)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • approx. 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp Indian black salt

Purée these ingredients to a food processor or blender.

  • 1 lb. fresh spinach, 1 lb frozen spinach – thaw/wilt, squeeze out liquid, chop finely

Sauté the following ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • approx. 8 sun-dried tomato halves, recon’ed, diced
  • mushrooms, diced – I used about 5 fresh white buttons and a handful from a mix of dried, recon’ed
  • 1/2 tsp salt

After I cooked the onion/mushroom mix fairly dry. I removed from the heat and coated with 1 ounce flour and added about 2 tbsp canola oil.

Mix all filling ingredients together, spoon into crust and cook in preheated oven, at 350 degrees, 40-45 minutes.

It turned out ok! The crust, I thought, had good flavor but was a little dry. If I make this again, I would try to use the recommended 16 ounces of tofu and maybe a little less spinach.

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