Mushroom Quiche

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  • 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


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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