November 12, 2012

mushroom/leek tofu quiche

As cold weather sets in here in the Berkshires, it becomes harder and harder to get up in the morning. I started off a lazy Sunday by mustering up the will power to get out of bed, imagining a warm kitchen with a hot oven. Tofu quiche, here I come....

makes one 9" pie plate
Rosemary-Scented Crust
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour (OR white pastry flour)
1 tsp dried rosemary, ground (double the amount if using fresh)
1/4 tsp sea salt
1/3 cup coconut oil*
1 TBS safflower oil
2-3 TBS cold water

*Coconut oil is what makes the crust nice and flaky. You can go with all coconut oil instead of the safflower/coconut oil combination, but I found the coconut flavor to be a bit too overwhelming. The chopped up rosemary makes a nice addition to the savory crust. 

1 TBS olive oil
2 cloves garlic, crushed
l medium leek, sliced, keeping the white and green parts separate (3 cups total)
12 oz crimini mushrooms, sliced (3 3/4 cups)
1 TBS shoyu


1 block of extra firm tofu, drained & pressed
1 1/2 TBS sweet miso
1 TBS nutritional yeast (optional)
2 tsp ume paste
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp dried tarragon 
1/4 tsp dried thyme
dash of turmeric


  1. To prepare the crust: Place whole wheat pastry flour, white flour, rosemary and salt in a bowl. Add coconut oil and safflower oil and mix it with a fork in a cutting motion.
  2. Stir in the cold water one tablespoon at a time. Mix the dough with your hands to form it into a ball.
  3. Press the dough into an oiled pie plate. Prebake the crust in a preheated oven at 350°F for 12 to 15 minutes. Set aside to cool. 
  4. To prepare the filling: Place the oil and garlic in a pan and cook until fragrant. Add the white parts of the leek and sauté for a few minutes until coated with oil. Add the sliced mushrooms and cook until they become soft. Season with shoyu and add the green parts of the leek. Cook for a minute. Transfer to a bowl and set aside.
  5. Place the rest of the ingredients in a food processor to make the base for the filling. Process until smooth.
  6. Add the tofu base to the bowl of cooked vegetables and mix. Pour into the cooled crust and bake at 350°F for 20 to 25 minutes. Allow the quiche to cool for about 10 minutes before serving.

asparagus/mushroom tofu quiche

Use 1 lb of asparagus instead of the leek. Trim the ends and reserve some of the tips for decoration. Cut the rest in thin slices. Sauté them in oil in place of the white parts of the leek in the directions above. Blanch the asparagus tips that were set aside for decoration. Prepare the filling and spread it over the crust as above. Arrange the asparagus tips on top of the filling and bake.

<Gluten-free option>

This quiche can also be baked without a crust for a tasty gluten-free option. Make sure all the seasonings contain no gluten: use chickpea miso instead of white miso, use Bragg's or Coconut Amino instead of shoyu and make sure the nutritional yeast is certified gluten-free (nutritional yeast itself contains no gluten but some brands may be cross-contaminated).

Prepare the filling and add 1 TBS of arrowroot or potato starch. Oil a muffin pan and spoon the filling into the cups. Bake in a preheated oven at 350°F for 15 minutes. Let cool for 10 minutes and remove from the pan using a butter knife.

Looking for more vegan brunch ideas? Why not giving tempeh sausages a try?


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