Herbed Tofu-Mushroom Quiche
Submitted by llindv
Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minA crustless quiche that swaps eggs and cream for blended tofu, proving you don’t need dairy or eggs to get a rich, savory slice. Fresh parsley, dill, thyme, and rosemary load the filling with herby brightness, while a teaspoon of curry powder adds an unexpected warmth that ties everything together.
Half the sauteed onion and garlic mixture gets blended with the tofu until completely smooth. This becomes the creamy base. The other half stays chunky and gets folded back in with the mushrooms and herbs. That mix of smooth and textured in the same filling keeps every bite interesting.
The mushrooms get sauteed covered so they steam in their own liquid first, which concentrates their flavor without browning. The fresh herbs go in at the end, right off the heat, so they keep their color and punch.
Wheat germ on the bottom and top creates a nutty, toasty crust without any pastry. Sliced tomatoes layered on top add color and a burst of acid that brightens the earthy tofu and mushroom filling.
Kitchen Tips
- Drain the firm tofu well and press it in a towel to remove excess water. Wet tofu makes a watery quiche
- Blend the tofu mixture until very smooth. Grainy tofu texture is the number one complaint with tofu-based dishes
- Let it rest a full 15 minutes before cutting. Tofu quiche needs that time to firm up
- Use fresh herbs, not dried. The fresh herb flavor is what makes this recipe special
Variations
- Replace thyme and rosemary with tarragon for a French-inspired version as the recipe suggests
- Add sauteed spinach or kale to the filling for extra greens
- Use a pre-baked pie crust instead of the wheat germ base for a more traditional presentation
Ingredients
Directions
Sauté the onion and garlic in oil until the onion begins to brown.
Remove from skillet and set aside.
In the same skillet, sauté mushrooms over medium heat, covered, until they are just softened and beginning to give off liquid.
Stir in the fresh herbs and remove from heat.
Preheat oven to 350℉ (180℃).
Place half of the onion mixture into a food processor or blender.
Crumble in the tofu and blend until smooth.
In a mixing bowl, combine tofu with the remaining onion mixture, curry powder, salt, pepper and mushroom-herb mixture.
Oil a 9 inch pan.
Sprinkle half the wheatgerm over the bottom of the pan.
Spoon in the tofu mixture and pat down to form an even layer.
Top with sliced tomatoes and sprinkle with the remaining wheatgerm.
Bake until set, about 40 minutes.
Let stand for about 15 minutes, cut into wedges and serve.
VARIATION: Replace thyme and rosemary with tarragon.
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