{"id":3886,"date":"2012-09-03T08:49:37","date_gmt":"2012-09-03T15:49:37","guid":{"rendered":"http:\/\/www.happycow.net\/blog\/?p=3886"},"modified":"2012-09-03T08:49:37","modified_gmt":"2012-09-03T15:49:37","slug":"tofu-and-mushroom-quiche","status":"publish","type":"post","link":"https:\/\/www.happycow.net\/blog\/tofu-and-mushroom-quiche\/","title":{"rendered":"Tofu and Mushroom Quiche"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><span style=\"font-family: Arial; font-size: small;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2568\" title=\"Meatless Mondays\" src=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg\" alt=\"\" width=\"600\" height=\"180\" srcset=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11.jpg 600w, https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2011\/12\/MeatlessMondaybanner11-300x90.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/span><\/p>\n<p>Here&#8217;s a tofu and mushroom quiche recipe from HappyCow long time member Treehugger:<\/p>\n<p><span style=\"font-family: Arial; font-size: small;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3887\" title=\"tofu mushroom quiche\" src=\"https:\/\/www.happycow.net\/blog\/wp-content\/uploads\/2012\/08\/tofumushr.jpg\" alt=\"\" width=\"250\" height=\"190\" \/><\/span><br \/>\n<span style=\"font-family: Arial; font-size: small;\">Filling:<br \/>\n1 tablespoon olive oil<br \/>\n1 teaspoon minced garlic<br \/>\n1\/2 cup chopped onion<br \/>\n1\/2 cup chopped bell pepper<br \/>\n1 cup chopped mushroom<br \/>\n1 tablespoon fresh chives minced<br \/>\n1\/4 teaspoon dried, crushed rosemary<br \/>\n1 block firm tofu, drained of water<br \/>\n1\/4 cup plain rice milk<br \/>\n2 tablespoon nutritional yeast<br \/>\n1 tablespoon cornflour<br \/>\n1 teaspoon tahini<br \/>\n1\/4 teaspoon onion powder<br \/>\n1\/4 teaspoon turmeric<br \/>\n1\/2 teaspoon salt<br \/>\nblack pepper to taste<\/span><\/p>\n<p>Pastry:<br \/>\n7 ounces wholemeal flour<br \/>\n3 \u00bd ounce vegan margarine<br \/>\n6 tablespoon water<\/p>\n<p>Instructions:<\/p>\n<p>Preheat oven to 180 F degrees.<\/p>\n<p>In a bowl add margarine to the flour and rub with your fingers until it resembles breadcrumbs. Add the water and gather up to form a ball. Flour a work surface and roll out the pastry.<\/p>\n<p>Lightly grease a 9-inch pie dish and put your pastry in, trimming the edges.<\/p>\n<p>Lightly spray or grease a skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude juices. Stir in chives, rosemary and pepper. Remove from heat.<\/p>\n<p>In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. Stir well.<\/p>\n<p>Spoon mixture into pie crust. Bake for 25-35 minutes, then place tin foil over the top and bake for a further 20 minutes. When knife inserted comes out clean, it&#8217;s done. Let cool slightly before serving.<\/p>\n<p>Serving size: 8<\/p>\n<p>Prep time: 60 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s a tofu and mushroom quiche recipe from HappyCow long time member Treehugger: Filling: 1 tablespoon olive oil 1 teaspoon minced garlic 1\/2 cup chopped onion 1\/2 cup chopped bell pepper 1 cup chopped mushroom 1 tablespoon fresh chives minced 1\/4 teaspoon dried, crushed rosemary 1 block firm tofu, drained of water 1\/4 cup plain rice milk 2 tablespoon nutritional yeast 1 tablespoon cornflour 1 teaspoon tahini 1\/4 teaspoon onion powder 1\/4 teaspoon turmeric 1\/2 teaspoon salt black pepper to taste Pastry: 7 ounces wholemeal flour 3 \u00bd ounce vegan margarine 6 tablespoon water Instructions: Preheat oven to 180 F degrees. In a bowl add margarine to the flour and rub with your fingers until it resembles breadcrumbs. Add the water and gather up to form a ball. Flour a work surface and roll out the pastry. Lightly grease a 9-inch pie dish and put your pastry in, trimming the edges. Lightly spray or grease a skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude juices. Stir in chives, rosemary and pepper. Remove from heat. In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. [&hellip;]<\/p>\n","protected":false},"author":9819,"featured_media":3893,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[489,22],"tags":[512,750,751,291],"class_list":["post-3886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meatless-monday","category-recipes","tag-meatless-mondays","tag-mushroom","tag-quiche","tag-tofu"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tofu and Mushroom Quiche - HappyCow<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.happycow.net\/blog\/tofu-and-mushroom-quiche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tofu and Mushroom Quiche - HappyCow\" \/>\n<meta property=\"og:description\" content=\"Here&#8217;s a tofu and mushroom quiche recipe from HappyCow long time member Treehugger: Filling: 1 tablespoon olive oil 1 teaspoon minced garlic 1\/2 cup chopped onion 1\/2 cup chopped bell pepper 1 cup chopped mushroom 1 tablespoon fresh chives minced 1\/4 teaspoon dried, crushed rosemary 1 block firm tofu, drained of water 1\/4 cup plain rice milk 2 tablespoon nutritional yeast 1 tablespoon cornflour 1 teaspoon tahini 1\/4 teaspoon onion powder 1\/4 teaspoon turmeric 1\/2 teaspoon salt black pepper to taste Pastry: 7 ounces wholemeal flour 3 \u00bd ounce vegan margarine 6 tablespoon water Instructions: Preheat oven to 180 F degrees. In a bowl add margarine to the flour and rub with your fingers until it resembles breadcrumbs. Add the water and gather up to form a ball. Flour a work surface and roll out the pastry. Lightly grease a 9-inch pie dish and put your pastry in, trimming the edges. Lightly spray or grease a skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude juices. Stir in chives, rosemary and pepper. Remove from heat. In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. 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