- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Tree nut-free
Ingredients
- 6 ounces non-dairy margarine, plus additional for the pan
- 3/4 pound whole spelt flour
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried basil
- 6 tablespoons cold water
- 1 pound firm tofu
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 2 teaspoons mellow white miso
- 3 cloves garlic, minced
- 8 ounces shiitake mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 1/4 cup Marsala wine
- 1/4 to 1/2 teaspoon black pepper
- 8 ounces shallots, sliced
- 1 to 2 tablespoons fresh tarragon
- 1 to 2 tablespoons fresh thyme
Directions
Preheat oven to 350°F. Grease a quiche pan with margarine.
Combine flour, 1/2 teaspoon salt, dried tarragon and dried basil 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 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 pierce some holes in the dough with a fork. Freeze the shell until hard. Bake for 12 to 15 minutes.
In a food processor combine tofu, 3 tablespoons olive oil, vinegar, miso, garlic and 1 teaspoon salt; process until creamy.
Sauté mushrooms in remaining 1 tablespoon olive 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.
Combine egg mixture, mushrooms, shallots and herbs; transfer the filling into the cold shell. Bake for 25 to 35 minutes.
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