Saturday, July 27, 2013

Cheeseless Mushroom Quiche

Going through the Smitten Kitchen cookbook, I came across a  recipe I knew I had to try: the wild mushroom tart. However, as I needed to take the dairy out of the recipe to serve it as a side with our meat meal, this tart actually became a new recipe entirely! 

Much of the binding in the filling comes from milk and cheese, so I decided to use silken tofu and miso as a replacement. The former replaces the creaminess and the latter replaces the cheesiness. Yes, you read that right - miso can imitate a cheesy flavor. It's a trick I learned from the meatball recipe on the blog Supper for Two

Another big change I made to this recipe is the cooking time, as the tofu takes much longer to set than cheese. While cooking, I was getting nervous about leaving in the tart for nearly double the original cooking time, but it turned out perfectly. 

In the end, this tart came out so delicious, meaty from the mushrooms and savory from the miso. We had absolutely no leftovers, which is always the best sign of all. 


20oz Cremini and/or Baby Bella Mushrooms, thinly sliced
4oz Shitake Mushrooms, thinly sliced 
2 Medium Shallots or Onions, finely chopped 
1 Garlic Clove, minced 
1 tbsp Olive Oil
2 Large Eggs 
1/4 cup Silken Tofu
1/4 cup Original Soy Milk
2 tsp Light Miso
1 tsp salt
1 tsp fresh thyme
fresh ground pepper
2 Graham Cracker Crusts 

Each tart serves 8-10 as a side:
  1. Preheat the oven to 375 degrees. 
  2. Saute the shallots in the oil  on medium heat and stir occasionally until they are soft, about 2-3 minutes. Add the garlic, and continue to stir for another minute. 
  3. Turn up the flame a bit higher and add the thyme and mushrooms. Don't worry, keep stirring the mushrooms and they should all fit very shortly. Saute them until all the liquid comes out and then completely evaporates, which should take about 10 minutes. 
  4. Season the mushroom mixture with salt and pepper and transfer to a plate to cool. 
  5. In a separate bowl, whisk together the tofu, miso, soy milk, and eggs. Then, add the mushroom mixture and mis everything together well. 
  6. Pour the filling into the pie crusts about 3/4 of the way up in each one - if you're crusts are bigger than the ones I used and it's not filling up enough, feel free to mix some more silken tofu into the filling . Then put the tarts in the oven. 
  7. Cook the tart on 375 degrees for 45-50 minutes or until the tart looks golden. After taking them out, let them cool to at least warm before serving.

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