Tofu Mushroom Quiche Recipes

Steps:

• Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan. Set in the refrigerator to rest. Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out 1/3 cup of the mushroom broth.
• Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
• Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. Stop the machine and scrape down the sides of the bowl, then process again. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
• Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
• In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
• Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
• In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
• Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

Steps:

• Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
• Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
• In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.