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Spinach-mushroom Quiche

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* 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

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