Spinach-Mushroom Quiche
Ingredients
The crust
-
½
cup
rolled oats
-
3
tablespoons
sesame seeds
-
1
cup
whole wheat pastry flour or whole spelt flour
-
½
teaspoon
baking powder
-
¾
teaspoon
sea salt
-
½
teaspoon
freshly milled black pepper
-
⅓
cup
unflavored soy milk or water
-
⅓
cup
light sesame oil or pure olive oil
The filling
-
7
tablespoons
extra-virgin olive oil
-
1
cup
finely diced onion
-
10
ounces
white button mushrooms, thinly sliced
-
2
tablespoons
dry white wine or water
-
1½
teaspoons
coarse sea salt
-
3
cloves
garlic, sliced crosswise into 1/8-inch rounds
-
10 to 12
leaves
fresh basil, chopped
-
½
teaspoon
finely chopped fresh thyme leaves
-
pinch
hot red pepper flakes
-
1
pound
firm tofu, rinsed and patted dry
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
rice vinegar
-
2
pounds
fresh spinach
-
Paprika for dusting
Instructions
- Preheat the oven to 350°F.
- Toast the oats and sesame seeds on a baking sheet for 8 minutes.
- Process the toasted oats and sesame seeds with flour, baking powder, salt, and pepper until finely ground.
- Whisk together soy milk and oil, then mix with dry ingredients to form a dough.
- Brush a tart pan with oil, press the dough into the pan, and refrigerate.
- Sauté onion and mushrooms in 2 tablespoons of oil until caramelized, then add wine and season with salt.
- Warm remaining oil and sauté garlic, basil, thyme, and red pepper flakes until garlic is golden.
- Crumble tofu into a food processor, add lemon juice, vinegar, and remaining salt, then puree until smooth.
- Cook spinach until wilted, then chop finely and mix into the tofu mixture.
- Fill the tart shell with the mixture and dust with paprika.
- Bake for 45 to 50 minutes until firm, then cool for 8 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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