Guest guest Posted September 29, 2001 Report Share Posted September 29, 2001 * Exported from MasterCook * Spinach-mushroom Quiche Recipe By :Peter Berley Serving Size : 4 Preparation Time :0:00 Categories : Appetizer Entree Soyfoods Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE CRUST: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or whole spelt flour 1/2 teaspoon baking powder 3/4 teaspoon sea salt 1/4 teaspoon freshly milled black pepper 1/3 cup unflavored soy milk or water 1/3 cup light sesame oil or pure olive oil -- plus more for brushing the pan FOR THE FILLING: 7 tablespoons extra-virgin olive oil 1 cup finely diced onion 10 ounces white button mushrooms -- thinly sliced 2 tablespoons dry white wine or water 1 1/2 teaspoons coarse sea salt 3 garlic cloves -- sliced crosswise into 1/8-inch rounds 10 fresh basil leaves -- chopped (10-12) 1/2 teaspoon finely chopped fresh thyme leaves pinch hot red pepper flakes 1 pound firm tofu -- rinsed and patted dry 2 tablespoons freshly squeezed lemon juice 1 tablespoon rice vinegar 2 pounds fresh spinach paprika for dusting Preheat the oven to 350°F. To make the crust, spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, baking powder, salt, and pepper, and process until the oats are finely ground. In a medium bowl, whisk together the soy milk and oil. Using a wooden spoon, mix in the dry ingredients to form a dough Lightly brush a 9-inch or 10-inch tart pan with oil. Put the dough in the tart pan. Place a piece of plastic wrap on the dough and press down evenly, making sure to fill in the fluted sldes of the pan. Trim the tart of any excess dough and refrigerate while you make the filling. To make the filling, in a wide sauté pan over medium heat, warm 2 tablespoons of the oil. Add the onion and mushrooms raise the heat to high and saute for 10 to 12 minutes stir ring and shaking the pan until the vegetables are caramelized. Add the wine and scrape up any brown bits from the bottom of the pan with a wooden spoon. Season with 1/2 teaspoon of the salt and continue to cook until dry. Using a rubber spatula, scrape the vegetables into a mixing bowl and set aside. In a small saucepan over medium heat, warm the remaining 5 tablespoons of oil. Add the rlic, basil, thyme, and red pepper flakes. Simmer gently for 3 to 4 minutes or until the garc is golden. Do not let the garlic brown, or it will become bitter. With a rubber spatula, scrape e garlic oil into the bowl of a food processor. Crumble the tofu into the bowl of the food processor. Add the lemon juice, vinegar, and maining 1 teaspoon of salt and puree until smooth With a rubber spatula scrape the puree to the mushroom-onion mixture. Remove and discard the tough stems of the spinach. Wash the leaves in a large bowl with eral changes of cold water. Transfer the spinach to a pot and cook, covered, over high heat several minutes, just until wilted. Drain in a colander and rinse under cold water to arrest the cooking. Drain well and squeeze dry. Transfer the spinach to a cutting board and chop fine. d the spinach to the rest of the filling and stir well to combine. Fill the tart shell with the tofu and vegetable mixture and smooth the top with the back of a spoon. Dust with paprika. Bake for 45 to 50 minutes, until firm. Let the tart cool for 8 to 10 minutes before slicing and serving. Yield: 4 to 6 servings Source: " The Modern Vegetarian Kitchen " S(Formatted by): " Nancy Braswell, Sep-24-2001 " Copyright: " 2000, HarperCollins, New York " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 447 Calories; 34g Fat (62.9% calories from fat); 20g Protein; 25g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 606mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates. NOTES : Author's note - I had the pleasure of serving quiches and tarts based on the savory treatment of tofu and vegetables to countless customers during the years that I was executive chef at Angelica Kitchen in New York City. This kind of dish satisfies an appetite many of us share for French-style tarts made with cream, cheese, and eggs. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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